Description

Discover the perfect balance of savory and sweet with Honeynut squash, a unique cross between butternut and buttercup varieties. Developed through six years of collaboration between a renowned farm-to-table chef and a Cornell breeder, this 110-day maturing squash boasts sweet, smooth-textured flesh and manageable 4″–5″ fruits. The edible skin transitions from green to terracotta as it ripens, indicating its peak flavor. With compact vines ideal for containers or trellises, Honeynut is resistant to powdery mildew and squash vine borers and can be stored for up to six months, making it a versatile choice for your garden.

Botanical Name: Cucurbita moschata
Days to Maturity: 110 days
Family: Cucurbitaceae
Native: Northern Columbia
Hardiness: Frost-sensitive annual
Plant Dimensions: 24″–36″ vine
Variety Information: 4″–5″ fruits start out green with orange mottling, ripening to a pale terracotta. As a combination of butternut and buttercup types, 'Honeynut' is very sweet with very smooth-textured flesh.
Type: Butternut

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: 4'–6'
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.

This packet sows up to 4 mounds. 10 seeds.