Every year is different squash-wise. Last year, we had an abundance of sweet meats, spaghetti squash and banana squash (only a few of which are shown in the photo below). It was my first year growing banana squashes, and I was astounded by their size and abundance. They taste good too.
Note: For those who may not know: banana squashes are the long, light orange ones. Sweet meats are the greenish-blue ones. And spaghetti squashes (not so visible in this photo) are cylindrical and yellow.
Since I didn’t grow sweet meat last year, I used Banana squash for pumpkin pie and loved it.
Sweet meat and banana squash are now my go-tos for pie. I figure it’s best to grow them both in case one does better.
This year, after my appendectomy in May, I rushed to get seeds in and forgot to plant banana squash. I blame it on pain and pain meds. I planted everything late and so haphazardly, I was surprised any squash sprouted at all. But most did. Since I didn’t keep track of plantings this year, I can’t tell you what didn’t. Maybe it’s better that way. No regrets.
As usual, I grew the winter squash on a slope that gets plenty of sun but tilts a bit to the north. The clay underneath the topsoil holds water well enough that I don’t irrigate. I grow all my winter squash dryland.
This year, delicata and acorn squash tie for most prolific. This is a first. Spaghetti squash usually does well, but some seeds didn’t sprout (too old, maybe?). I also planted them a bit further up the slope than usual. Maybe it was a tad dry up there with this summer’s heat and lack of rainfall.
I didn’t get a lot of sweet meat, but one is plenty for holiday pumpkin pies and some soup too. I love these homely squashes.