momma_s, what kind of squash is it? Last year I planted 2 Black Beauty Zucchini (bush squash). 1 was in the ground and got big. It overgrew the spot I had for it and into my yard. Cutting it back eventually led to mildew problems. The other I planted in a small spot in a raised bed. It overtook the vining beans I had next to it too. It usually requires a bit of real estate in beds but can be done. My 2 plants produced TONS of fruit. I ended up giving away a lot to neighbors and friends. I also made a bunch of zucchini/blueberry bread. Since last year was my virgin planting (I'm very new to veggie gardening), I'll probably do 1 zucchini again and I also will try a patty pan squash. Good luck on your plants!

Bury your bud union 4-6 inches to protect the graft during the hard winters. That's the first step. The grafted rose may or may not begin growing it's own roots (which can be a good thing) but protecting the plant you want and keeping it happy and healthy will go a long way toward keeping the rootstock at bay. That and pulling the suckers as soon as they make an appearance. Just be sure any new shoots you pull are actually suckers, not basal growth from the bud union, which means more "good" canes.

No idea. What are your temps, still in the 100's? I grow a full sized banana squash in 100 days, and our temps are only in the 90's for a month. I planted mine, by seed, the first week in June and they're ready to harvest. I'd guess it got ripe and started to cook. With winter squash, acorns being the exception, I pick them when the stem is tan and cracked, or the first frost, which ever comes first. We're looking at frost next week, though.

This is one of my favorite winter squash. Very smooth grained and easy to cook. Makes wonderful squash pies. We usually put a chunk into a piece of heavy foil, butter and put brown sugar on it, seal it up and bake it at 400 degrees until soft. No water, no mess, no clean up. I also sometimes stuff it and other winter squash with a good bulk pork sausage with chopped tart apples, brown sugar etc. mixed in. If I need to stretch the sausage, add in some cooked brown rice. Wrap and bake until squash is soft. Then open the foil and place back into the over for 10 - 15 min. until the sausage stuffing is browned on top. This is a favorite of my husband's.