Strawberry Crown Squash
Mary Schultz of Monroe, Washington found this variety in Brazil in the late 1980s. She gave it to Glenn Drowns who introduced it to Seed Savers Exchange in 1991. Beautiful brown bicolor squash with a blush of salmon at the crown. Fruits average 6 pounds.
- 90 days
- Winter squash
- Brown, bicolor skin
- Flattened fruits grow to 6 pounds
This variety works for:
To prepare your squash, rinse the exterior and then cut in half and remove the seeds before baking, roasting, etc.
Winter squash can be pureed and sweetened as an addition to breads, muffins, cakes and pies. Diced and roasted squash can be tossed in warm salads of grains and nuts or with sautéed kale.
Summer squash are best eaten when they are small and the seeds are immature. Sliced thinly, summer squash are used in gratins and savory pies or sautéed or breaded and fried.
Instructions - Sow seeds outdoors in 12" diameter hills after danger of frost has passed. Hills should be spaced 6' apart in all directions. Can also be started indoors 3 weeks before transplanting out.
- Direct Seed: 1" Deep
- Seeds to Hill: 6-8 Seeds
- Thin: To 3-4 Plants
- Light: Full Sun
Ratings & Reviews
Good tasting reliable larger winter squash/pumpkin
by Doodlebug Farmer
We grow about a half acre of large winter squash/pumpkins each year (15+ varieties). We have grown this variety for 2 years with very good results despite high temps in the mid 90's for stretches of time. It is very productive with 3-5 mature squash from each plant. They hold quite well (last year made it to March). Flavor is very nice. We roast it and eat it straight with a little cinnamon. Overall, this has performed better than all large winter squash except for the cushaws the last two years. I am not sure if it is the best tasting larger squash, but it is very good and a reliable producer. Many of the varieties we have tried growing just don't make it through the summer (heat, bugs drought, rain etc). It will always have a place in our gardens.