Honey Baby: A very productive variety, producing numerous fruits on a compact plant. The vines grow 2-3' in a semi-bush habit. Produces short, wide fruit with a sweet nutty flavor. Hybrid. Excellent choice for small gardens and containers.
Winter Squash Growing Guide
Outdoor Sowing (Directly in the Garden)
- Timing: Sow winter squash seeds outdoors after the last frost date, when the soil has warmed to at least 65°F. Winter squash requires a long growing season of 80–110 days to mature.
- Location: Choose a sunny spot with at least 6–8 hours of direct sunlight daily. Winter squash thrives in fertile, well-draining soil.
- Soil Preparation: Loosen the soil to a depth of 12 inches and incorporate compost or well-rotted manure to improve fertility and drainage. Maintain a slightly acidic to neutral soil pH of 6.0–7.5.
- Planting Seeds:
- Sow seeds 1 inch deep, spacing them 3–4 feet apart in rows or hills.
- Space rows 5–6 feet apart for proper airflow and room for sprawling vines.
- Watering: Water deeply and consistently to keep the soil evenly moist. Avoid wetting the foliage to reduce the risk of fungal diseases.
General Care Tips for Winter Squash
- Sunlight: Provide full sun for best growth and fruit development.
- Fertilizing: Enrich the soil with compost before planting and side-dress with a balanced fertilizer every 4–6 weeks during the growing season.
- Weeding: Keep the area weed-free to reduce competition for nutrients and water. Mulch around plants to retain moisture and suppress weeds.
- Pest and Disease Control: Monitor for pests like squash vine borers and aphids. Use row covers to protect young plants and hand-pick pests as needed. Ensure good airflow to prevent diseases like powdery mildew.
- Harvesting: Harvest winter squash when the skin is hard and the rind cannot be easily punctured with your fingernail. This is typically 80–110 days after planting. Cut the squash from the vine, leaving 2–3 inches of stem attached for longer storage.
- Storage: Cure harvested squash by placing it in a warm, dry area for 1–2 weeks. Store in a cool, dry place for several months.
