Direct sow after frost, or start indoors 2-3 weeks earlier. Transplant in hills spaced 6' apart, 3 plants per hill, or in rows 36" apart. Plants can grow 3-4 feet, so give plenty of space to take over. Mulch early to help suppress weeds. Harvest when squash are dark green. Store in a cool, dry, dark place for up to 2 months.