Winter Baby Honey Nut Squash

These terrific “personal sized” 1 pound butternuts mature at just 4 to 5 inches tall on space saving, powdery mildew resistant vines that easily climb a fence or cover a trellis. Honey Nuts have a rich, delicious sweet flavor and cook in minutes: simply cut in half and quickly bake to perfection. The plump little squashes start out dark green, then turn a deep orangey-buff color at harvest and store well for months. Bred by the Cornell University Institute program developing varieties for small growers.
Seed Count: Approx. 25
 
BEST TO START OUTDOORS
Winter squash needs full sun, rich fertile soil and warm temperatures. Wait to plant until temperatures stay above 50°F (10°C) day and night. Sow groups of 2 to 3 seeds 2 feet apart and 1 inch deep in rows 4 feet apart. Thin to 1 strong seedling per group to give vines room to ramble or climb. Or make slightly mounded hills 2 to 3 feet across and 6 feet apart and plant 4 to 5 seeds in each hill. When seedlings have several sets of leaves, thin to the strongest 3 seedlings per hill.

GROWING NOTES
Protect young seedlings from marauding birds by covering with plastic berry baskets at sowing time, removing before plants get crowded. To save space, and make picking easy, Honey Nut vines can easily be trained up fences, trellises or teepees 4 to 6 feet tall.

HARVEST AND USE
All winter squashes need to mature properly, so wait to pick until rinds are fully colored up from dark green to orangey-tan and tough enough to resist piercing with a fingernail and vines have died back. Then cut, leaving a good stem handle. Let them cure for 10 days in the sun, then store in a cool dry place and they’ll keep for months. In the kitchen, cut Honey Nuts in half then bake until tender. Flesh is meltingly sweet and delicious.