Squash

Here’s a potbellied Hubbard squash that has glowing deep orange skin & delicately nutty-flavored yellow flesh. I recommend simply roasting Potimarrons whole or sliced. Brush with olive oil, salt & pepper to let its chestnut flavor shine. Don’t even bother to peel this beauty, as the thin skin is edible, too. Most vines produce 3 - 6 fruits of varying sizes (2 - 10+ lbs.) & ripen in Fall. Plant in rich soil. 95 days to harvest, you can store them up to 2 months after harvest. A classic French country squash.