Winter squash is easy to grow and performs well even when neglected, even when overgrown with weeds. Sow the seeds directly, six to eight seeds per hill, anytime from mid-May to late June; any later than this and the squash will not have time to mature before frost. Hills should be spaced about four feet apart. Thin each hill to healthiest three or four seedlings.

As summer wanes, winter squash matures. Harvest when the squash are hard, firm, and unable to be dented easily with a fingernail. Squash must cure before being stored for the winter. A well-ventilated greenhouse is perfect for this, but the field works well, too, if the weather is settled and warm. Avoid at all costs letting squash be nipped by frost while curing; this will create soft spots on the fruit that will lead to swift spoilage (eat such fruits quickly or process and freeze). Butternuts, Spaghetti, and Blue Hubbard Squash--as well as Long Island Cheese Pumpkins--will store easily until spring; other pumpkins will store for several weeks only.

Roasted squash drizzled with maple syrup and roasted nuts is divine. So is curried butternut soup. A well-sized planting of squash will bring you through the winter deliciously. You can never have too much.