This vitamin filled acorn squash is a low calorie alternative to potatoes, which is full of earthy flavours with a creamy tang! Squash baked potato is a winter variety which is ready to harvest from August to November and can be kept for a while if stored in cool and dry conditions. Acorn squash is rich in nutrients, such as fibre, vitamin C, potassium, and magnesium and it also helps to maintain a healthy heart!Sow squash seed indoors from April to May for transplanting later on. Sow squash seeds on their sides in small 7.5cm (3") pots of seed compost at a depth of about 2cm (¾”). Place in a propagator or seal pots inside a plastic bag at a temperature of 20-25C (68-77F) until germination which takes 5-7 days. Do not exclude light, as this helps germination. Once germinated, grow squash on in cooler conditions until all risk of frost has passed and squash plants are large enough to be transplanted outdoors. Gradually acclimatise them to outdoor conditions over 7 – 10 days before planting squash outdoors in warm, well drained, humus rich soil in full sun. Choose a spot that receives at least 6 hours of direct sun per day. Alternatively direct sow squash seeds outdoors from May once the soil has warmed at a depth of 2cm (¾”) and a distance of 90cm (36”) apart. Sow 2 seeds per hole and thin out the weakest seedling per station after germination. Ideally grow under cloches until squash plants are established.Product Specifications:Position: Full sunHeight: Up to 60cm (24in) when fully establishedSpread: Up to 100cm (39in) when fully establishedSupplied as 1 packet of 12 seedsImages shown are for guidance only of the expected results from plants upon maturity. Different growing conditions might vary results. Image may be included for illustration of supply but can vary due to seasonality changes (e.g. deciduous plants lose leaves in colder months).