Table Queen (Cucurbita pepo) is the classic dark-green acorn squash that has graced American tables for over a century. Introduced around 1913 and popularized by seed houses like Burpee, it remains the benchmark for what an acorn squash should look and taste like.
 
KEY CHARACTERISTICS
Fruit: 5–7 inches long × 4–6 inches wide, 1–2½ pounds each, deeply ribbed, hard dark-green rind (sometimes with a small orange spot at maturity).
Flesh: Thick, bright orange, fine-grained, sweet and nutty when baked; low in water content and never stringy.
Days to maturity: 80–90 days from transplant — early enough for most regions and one of the fastest true acorn types.
Vine habit: Compact bush or very short vine (3–5 ft spread).
Yield: Heavy — 6–12 fruits per plant is normal, sometimes more on healthy bushes.
Storage: Excellent keeper — 2–4 months in a cool, dry spot after full rind hardening.
 
GROWING TIPS FOR MAXIMUM YIELD

Plant in full sun, rich soil, and plenty of warmth, and it will reward you with a bumper crop of uniform fruits. Space plants 3–4 feet apart in all directions (crowd them and you’ll get fewer, smaller squashes). Work generous amounts of compost or aged manure into the soil before planting, and side-dress once or twice during the season with a balanced fertilizer when vines start running and again when fruits are golf-ball size. Water deeply and evenly (mulch heavily to keep soil warm and moist), because drought stress leads to lower yields and poorer flavor. For the biggest harvest, let each plant carry 8–12 fruits and harvest when the rind is hard and dark green with a small orange ground spot — pick regularly so the plant keeps setting new ones.

Sold in a 2.5" pot.