Developed for resistance to powdery mildew, REBA is an acronym for "Resistant Early Bush Acorn." 'Sweet REBA' continues to develop full-flavored fruit long after other squash have been stopped by powdery mildew. The result is 4 or 5, 1-2 pound, uniform, sweet, meaty fruits per bush plant that won't take over the garden. Nothing beats the rich, flavor of baked winter squash on a chilly, autumn day!
• Botanical Name: Cucurbita pepo
• Days to Maturity: 90–100 days
• Family: Cucurbitaceae
• Native: United States and Northern Mexico
• Hardiness: Frost-sensitive annual
• Plant Dimensions: 24" tall, 36" wide, bush type plant.
• Variety Information: 1 ½–2 pound, glossy, dark green-gray fruits with distinctive longitudinal ridges and sweet, yellow-orange flesh. Sweet off the vine even before curing. 'Sweet REBA' produces 4–5, fruits per plant. Developed by Cornell University to be resistant to powdery mildew.
• Type: Acorn
• When to Sow Outside: RECOMMENDED. 1 to 2 weeks after your average last frost date, and when soil temperature is 70°–85°F.
• When to Start Inside: Not recommended except in very short growing seasons, 2 to 4 weeks before your average last frost date. Roots sensitive to disturbance; sow in 4" biodegradable pots that can be planted directly into the ground. Transplant when soil temperature is at least 60°F.
• Days to Emerge: 5–10 days
• Seed Depth: 1"
• Seed Spacing: 2–3 seeds per mound
• Row Spacing: 3'–4'
• Thinning: When 3" leaves, thin to 1–2 per mound
• Harvesting: Harvest when the squash's rind is hard enough that you can't dent it with your fingernail and before first frost. Cut stem, (don't break it off) leaving 2" of stem attached, which keeps the squash whole, leaving no opening for infection. Though fruits are hard and may seem indestructible, treat them gently; bruising can spoil squash.