Triamble Squash Seeds

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SKU17265

Market price: $3.95
Our price: $2.99
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heirloom seeds squashTriamble Squash (105 days)

4 grams
Cucurbita maxima

Contains 20 heirloom squash seeds


Triamble Squash is also called Triangle, Tristar or Shamrock.


Triamble Squash made its first "known" appearance in an 1918 Australian Seed Catalog where it is said to have come from. 

A uniquely tri lobed blue skinned squash. 

Skin is hard perfect for shipping and storage.

Triamble has a dense sweet flesh that is delicious. 

Average in size from 8-12#s

Traimble has a very small seed cavity leaving lots of room for sweet flesh.  Some even eat it raw.

storage squash root sellerTriamble is an excellent storage squash.  It holds its flavor and texture for many months. 

Seed Planting Depth

Seeds per ounce

Germination Temperature

Days to Germination

Row Spacing

Plant Spacing

100' Row Yield

Sun

1" 90-110 70-85 3-10 48" 24-36" 100 lb. Full

Planting Tips For Heirloom Winter Squash Seeds:

Heirloom winter squash don't mind the heat as much as their name implies.  Only plant once the soil temperature warms to at least 70 degrees and keep in mind that most heirloom varieties of winter squash take 110 days to mature.  So be sure to leave enough time to allow them to fully develop. 

Plant 3-6 heirloom squash seeds per hill.  Once they have shown true leaves and grown in size, you should thin out to the 3 strongest plants.  Remember, harvest these winter squash continually in order to keep the plant producing.

Seed Care tips for Heirloom Winter Squash:

Heirloom seeds are hardy but always take care with your garden seeds to give them the appropriate amount of moisture - not letting the vegetable seeds dry out prematurely or overwatering and possibly having them rot.

 

EASY BAKED WINTER SQUASH 
 
Ingredients:
1 Winter squash (a favorite for this recipe is Acorn squash)
1 Tablespoon butter
2 Tablespoons brown sugar
2 Teaspoons maple syrup
a pinch of salt
 
Instructions:
Preheat the oven to 400°F
 
Cut the squash in half and use a spoon to scoop out the seeds and strings from the center of each half of the squash.
 
Take a sharp knife and cut a few half inch deep X shapes into the inside of the squash flesh.  This should not be cutting chunks out, simply, scoring the flesh.
 
Place the squash cut side up onto a baking sheet.  It is helpful to fill the baking sheet about 1/4 inch deep with water to prevent the squash from burning or drying out.
 
For each half rub with a tablespoon of butter, sprinkle with 1 tablespoon of sugar, one teaspoon of maple syrup, and 1 pinch of salt.
 
Cook for about an hour to an hour and fifteen minutes.  It will be done when the top is slightly browned and the flesh is soft.
 
When the halves are cool enough to handle cut out the cooked flesh and serve.  
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