We loveLOVElove Honeynut! Super sweet and lusciously creamy, Organic Honeynut Winter Squash is the length of a spoon, each fruit averaging less than one pound. With plenty of fertility, you’ll easily harvest 5+ Honeynut from each plant. She loves to climb & the dangling fruit are darling to watch ripen all summer! You’ll know Honeynut is ripe when all her green stripes have finally turned caramel bronze; most squash skin turns the color of maturity several weeks before the fruit is, in fact, ripe. Honeynut is the only squash we know that has this remarkable quality. There are just so many reasons to love Honeynut!
For all her marvels, Honeynut simply does not store well. No matter how well grown, harvested and cured, we’re enjoying the last of our Honeynut around New Years. Life is short, eat Honeynut first!
Finally, we are endlessly thankful for the countless generations of indigenous seedkeepers who laid the foundation for everything we eat today, including gems like Honeynut from Cornell’s plant breeding program.
Planting Method: Direct Sow or Transplant
To Direct Sow: After last frost, sow 2 seeds every 3-4 feet in rich soil, thinning to one.
For Transplanting: Start seedlings 3 weeks before final frost in peat pots or soil blocks for minimal root disturbance. Transplant after last frost.
Plant care: Plant with plenty of rich compost and allow for them to vine up fencing. Protect from cucumber beetle with floating row cover – remove when the plants start flowering.
Seed Depth: 1 inch Days to Germination: 5 days at 80°F
Sun Needs: Full
Spacing (after thinning/transplanting): 3-4 feet
Days to Harvest: 110
Harvest: Harvest just before fall frost and cure in a warm, dry place for two weeks. To maximize storage life, keep in a cool, dry place, although in our experience their storage timeline is limited to be enjoyed before New Year’s.