Pacific Northwest Grown,
Open Pollinated, and Organic Seed

Winter Squash, Sweet Meat – Oregon Homestead (Organic)

(2 customer reviews)


Cucurbita maxima. 100 days.

Beautiful blue squash on huge, vigorous vines. 3-4 fruit per plant weigh 10-20 lbs each and store well through May. Selected for vigor, large seeds for good cool soil emergence, a small seed cavity, and premium flavor by Carol Deppe in Corvallis, Oregon. She spent years and produced several tons of squash to reselect for these characteristics. Since the release of Carol’s book, The Resilient Gardener, which highlights this selection of Sweet Meat, this is one of our top-selling varieties. (Thanks, Carol!)

Sow indoors in 2” pots with good potting soil May to June. Transplant into the garden 1-2 weeks after sprouting to 2-3’ centers and 6 ft wide rows. Be careful not to disturb the tap roots When transplanting. Also can be direct sown in May when soil is warm. Squash plants are frost-sensitive and benefit from row cover to protect them from insects and frost while plants are young.

Seed Saving

To save seed, scoop out seeds when you eat the ripe fruit. Rinse off and dry. Isolate from other squash of the same species by at least ½ mile.

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4.5 out of 5 stars

2 reviews

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One review with a 5-star rating

  1. Oregon Homesteaders Sweet Meat

    Excellent keeper, amazing flavor

    Oregon Homesteaders Sweet Meat

    Where did you grow this variety? Oregon

    Our farm grew this variety for the first time in 2017. Each squash weighed between 5-13 lbs and had gorgeous color variations, some turning peachy-pink with most staying a grey-ish blue. They cured easily and have kept really well both in our kitchen and our cold storage. When baked (cut side down), the result is a creamy, sweet, dark flesh.

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