Days to Harvest: 50 days.
Temperature: Warm season, 65° to 75° F.
Companions: Cucumbers, corn, beans and radishes.
Avoid Planting Near: Potatoes.
Preparation: Use well-rotted manure or compost to amend soil.
Planting: Seed after danger of frost and the soil is warm. You can also start seeds inside three weeks before danger of frost and then transplant. Older plants do not transplant well.
Spacing: 2 feet between plants, 4 feet between rows.
Water: 1 inch a week
Harvest: Pick immature squash, about 6 to 8 inches long for elongated types, 3 to 4 inches in diameter for pattypans, and 4 to 7 inches for yellow crooknecks. If rind is too hard to be marked by fingernail, it is too old. Check plants daily once you begin harvesting, and remove old fruit.
Pests: Squash bugs will love to feast on your plants, causing wilting and damage that can kill your plant. To help avoid an infestation, check under the leaves of your squash plants just as the first flowers are developing, and every few days after for signs of eggs. If you see bright yellow or red eggs inder leaves, crush them with a spoon to lower the squash bug population before it gets out of control.
Tips: Squash plants have separate male and female flowers on the same plant. Bees are needed for pollination, but you can also hand-pollinate with a cotton swab if they need a little help.