Table Queen Acorn Squash produces vigorous vines bearing medium-sized, dark olive-green fruit with deep ribs and a classic acorn shape. Fruit measures approximately 5–6 inches long and 4 inches across, with a small seed cavity, a hard shell, and sweet, tender golden-yellow flesh. Bake a few halves for a comforting garden-grown side dish or steam the flesh for an easy meal. Sound, mature fruit may keep for about 2–3 months under suitable cool, dry storage conditions. Each packet contains 50 non-GMO heirloom seeds.

Germination Rate: 85%. Test Date: 2/26. WILL.

Texas Minimum Germination Rate: 75%

Why Choose Table Queen Acorn Squash?

• Classic Acorn Shape: Deeply ribbed, dark olive-green fruit brings a familiar winter squash to your garden harvest.
• Sweet Golden Flesh: Tender, relatively dry flesh is well suited to baking, roasting, and steaming.
• Convenient Kitchen Size: Medium-sized fruit is easy to halve for individual servings or cut into wedges for family meals.
• Storage Potential: Properly harvested, undamaged fruit can extend your enjoyment beyond picking day when stored correctly and checked regularly.
• Heirloom and Open-Pollinated: Grow a traditional non-GMO variety. True-to-type seed saving requires mature fruit and isolation from compatible squash varieties.

Planting Tips for Success

• Timing: Direct sow after frost danger has passed and soil has warmed. Winter squash grows during the warm season and needs time to mature before frost.
• Sunlight: Choose full sun with at least 6–8 hours of direct light daily.
• Soil: Prepare fertile, well-drained soil amended with finished compost. Avoid waterlogged areas.
• Sowing: Plant approximately 1 inch deep and keep soil evenly moist during establishment.
• Spacing: Allow several feet between planting stations and generous room for vines to spread. Adjust spacing to your bed layout and local growing recommendations.
• Support: Let vines run across a roomy bed, or use a strong trellis with slings to support developing fruit. Avoid lifting fruit by the stem.
• Watering: Water deeply and consistently at soil level, particularly during flowering and fruit development. Mulch established plants without burying the crown.
• Fertilizing: Follow soil-test recommendations and fertilizer label directions. Avoid excessive nitrogen that favors foliage over fruit.
• Pollination and Care: Allow pollinator access to flowers and monitor for squash pests and leaf disease throughout the season.
• Harvesting: Harvest mature fruit with hard rinds before frost. Cut from the vine with a short stem attached and handle gently to avoid bruises and cuts.
• Storage: Store sound whole fruit in a cool, dry, ventilated place, away from freezing temperatures. Check regularly and use damaged fruit promptly. Refrigerate cut squash.

Why Choose David's Garden Seeds®?

• Veteran-Owned: Supplying premium seeds since 2009.
• GO TEXAN Certified: Supporting local agriculture and communities.
• Integrity Pledge: David's Garden Seeds has taken the Seed Integrity Pledge.
• Vegetable Seed License: David's Garden Seeds has been granted a Vegetable Seed License for the State of Texas.

Cooking Methods

• Baked Halves: Remove seeds, season, and bake until the flesh is easily pierced with a fork.
• Roasted Wedges: Cut into even pieces, toss with oil and seasonings, and roast for golden edges.
• Stuffed: Prebake halves, add a cooked grain, vegetable, or protein filling, and return to the oven until heated through.
• Steamed: Steam prepared pieces until tender, then scoop the flesh from the rind.
• Soups and Purées: Blend cooked flesh with broth and seasonings for a smooth soup or mash into a simple side dish.

Order Table Queen Acorn Squash Seeds Today

Grow classic acorn squash with sweet golden flesh for comforting roasted, baked, and stuffed dishes.

Nutritional Information

• Harvested Squash, Not Planting Seeds: Food information applies to the edible flesh of harvested mature fruit, not the contents of this seed packet.
• Serving Context: A practical serving is 1 cup of cooked squash flesh; weight varies with preparation.
• Variety-Specific Data: A verified Table Queen nutrient analysis and % Daily Value breakdown are not available in this listing.
• Preparation Matters: Butter, syrup, oils, and fillings change the nutritional content of the finished dish.

No variety-specific nutrient quantities are claimed. Nutritional content varies with growing conditions, serving size, and preparation.

Important Disclosures

• Variety Disclaimer: Fruit size, color, maturity, yield, flavor, and storage life vary with climate and care. Storage estimates are not a guarantee.
• Seed Storage: Keep unused seeds sealed in a cool, dry place away from sunlight, heat, and moisture.
• Planting Zones: Grow as a warm-season annual where the frost-free period allows fruit to mature. Use local planting dates and soil temperatures.

Grow something beautiful. Grow something delicious. Grow with David's Garden Seeds®.

Maple-Cinnamon Roasted Table Queen Acorn Squash

Use harvested mature Table Queen squash for this simple autumn-style side dish. The planting seeds in this packet are not recipe ingredients. Serves 4. Preparation: 15 minutes. Cooking: 40–50 minutes.

Ingredients

• 2 medium Table Queen acorn squash, approximately 1–1 1/2 pounds each
• 2 tablespoons butter, melted, or olive oil
• 2 tablespoons pure maple syrup
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt, or to taste
• 1/8 teaspoon black pepper, optional

Directions

1. Heat the oven to 400°F. Lightly oil a rimmed baking sheet or line it with parchment rated for that temperature.
2. Wash and scrub the squash under running water and dry well. On a stable cutting board, use a sharp, sturdy knife to halve each squash lengthwise, cutting beside the hard stem rather than forcing through it. Scoop out the seeds and stringy tissue.
3. Brush the cut flesh with half the melted butter or oil. Arrange cut sides down and roast for 25 minutes.
4. Mix the remaining butter or oil with maple syrup, cinnamon, salt, and optional pepper.
5. Carefully turn the halves cut sides up and brush with the maple mixture. Roast another 15–25 minutes, until the thickest flesh is easily pierced with a fork. Timing varies with fruit size.
6. Let stand for 5 minutes and serve warm, spooning any glaze over the flesh.

Serving and Storage

Serve alongside roasted dishes, beans, or cooked grains. Use olive oil instead of butter for a dairy-free version. Refrigerate leftovers within 2 hours in a covered container, use within 3–4 days, and reheat to 165°F before serving.