Honeynut Winter Squash Seeds


This packet sows up to 4 mounds.
Availability: In Stock
Breeders at Cornell University worked for 6 years with a leading chef in the farm-to-table movement to cross the flavorful, savory butternut, with the sweet buttercup, to get this extra sweet, smooth-textured, "mini" butternut that signals when it is ripe by changing color! High in beta-carotene, this little wonder already has foodies praising its flavor. Plants are resistant to powdery mildew and unappealing to squash vine borers. Stores well, too.
$2.99 10 seeds

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.

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