Queensland Blue is an heirloom winter squash imported from Australia in 1932. Its round, flattened fruits have deeply ribbed blue skin and dense, semi-sweet orange flesh; mature squash can reach 20 pounds.
Sow indoors 3–4 weeks before the last frost or outdoors once soil is above 70°F. Cure harvested squash in the sun for 7–10 days, then store it in a cool, dark place.
