Honey Nut Squash

HONEY NUT SQUASH

Honey Nut squash is grown in Spring/early Summer and harvested late Summer/early Fall. The dark tan to orange rind (which is edible) allows for longer storage through out the WINTER, thus considered a winter squash.

What is Honey Nut Squash?

Honey nut squash is bred from butternut and buttercup squash. It has a similar shape and flavor of butternut squash but averages about half the size and is much sweeter in taste. It has a nutty flavor and is rich in Vitamin A and is high in carbohydrates BUT has a low glycemic index making it a healthy choice. A single serving has 2x the beta-carotene of butternut squash.

I choose to grow this every year because of the sweet taste and because it is rich in nutrients!

Planting and Growing Tips

• Grown in warm weather with partial to full sun exposure.

• Honey Nut Squash is a vine and requires a lot of space to grow. Plant .5 per square foot.

• ~120 days from first planting seed directly into ground to harvest.

• Moderate watering

• I grow vertically on our arched trellis to save space and to decrease risk of bugs and disease from touching the ground.

• Do not spray leaves directly with water as this puts plants at higher risk for powdery mildew. Instead water at the base, trying not to splash water on leaves.

• Make sure the plant has lots of air flow and do not overcrowd it with other plants.

• Keep a close eye for powdery mildew by checking both sides of the leaves. At first sight, spray immediately with neem oil every 2 wks.

• Trim infected leaves off and dispose of them quickly as to prevent spread of mildew to other plants in your garden.

• Fertilize when first planting seed and once you start to see flowers open.

• Avoid planting near any potatoes.

Harvesting Tips

• Harvest when fruits are orange by cutting and leaving about 2 inches of the stem on the squash.

• Next, cure the squash outdoors for ~10 days. This allows the skin to harden for prolonged storing through the Winter months.

• If powdery mildew takes over, it is okay to harvest early when they are green and leave them on a rack outside in the sun to finish ripening (normally takes between 10-14 days). Make sure to rotate them every few days.

• Honey Nut Squash stores in a cool, dark place for up to 3 months.

• The best way to cook it is to roast it in the oven! The skin is edible just remove the seeds. ENJOY!