weird....there are several acorn and buttercup type squash that is a pound or pound and a half size. That is what I consider small. The 15-20 pound squash is too much for me to handle (what I consider huge).

concur with trev. C. pepo has acorns,and delicatas which are deliciuos split and baked. Varieties range from the one lb Honeybear to 4lb Table Queen. Vegetable sphaghetti is a bit different in its normal usage, but it has it club. They range from the one lb Unique to the original Vegetable Sphaghetti at about 4 lbs. C. maxima has small variesties ranging from the small bush Golden nugget to the 4 lb Bonbon. Butterbush 1.5 lbs is the smallest C. moshata that I know, But there are a number of varieties uder 5 lbs. My favorite for pies are C. mixtas, but I don't know a small variety. Decide first how you are going to prepare squash for the table, THEN decide on a type and variety.

thanks farmer...I have just cut small ones in half in the past...and baked them. I am not much of a cook...but they taste nice with butter, salt, and pepper. PS As a side-note....I am a bit nervous about cucumber mosaic virus...because some of my cukes and peppers got this recently.

No problem...I am just trying to keep the whole thing "under control". Whatever that means...haha. I know these vines can take over. It appears some are short vines or semi-bush types. Maybe those would be better for a rookie.

I'd try a Delicata. Delicious, serves one or two people each, and ripens to eating quality without curing. I'm trying a variety this year called Jester which I only recently discovered is advertised as having "short vines". They weren't kidding... they're showing no runners even while my Butternuts are 10 feet long.

Keep me posted on Jester...I bought those seeds, but I ran out of room. It sounded good.

TC...thanks for the update. I am attracted to these squash plants that are under a little more control (size wise). Keep us posted.