This award-winning miniature acorn squash is the perfect size for a single serving (halved) of sweet, starchy goodness. Grill it, sauté it, bake it or soup it for a delightful taste of Autumn once the days get shorter.
|Germination||7 - 10 Days|
|Sowing Method||Start in Pots / Trays|
|Days to Maturity||100 Days|
|Recommended Soil pH||6.0-7.0|
Honey Bear Acorn squash is a compact, miniature acorn squash that packs a lot of flavor into 4" round, mini-acorn fruits. Each cultivar produces from three to five plants per vine, each of which taste better than most other acorn squash on the market. Unlike many winter squash plants, the Honey Bear is fairly compact and bushy, and spreading to a maximum of 4-5’.
The fruits are ready to eat at about 1lb. and each one provides about 2 servings exactly (one in each half). It does take a long time to mature—100 days or so—but the sweet, fleshy taste makes this acorn squash well worth the wait. And since it’s resistant to powdery mildew, it can keep going all summer long without giving in to the heat.
Starting Indoors: Sow 2-3 seeds in 2" modules 3 weeks before transplanting outdoors (peat or cardboard containers are ideal). Be careful not to over water, as squash seeds are quick to rot in overly moist, airless compost or soil.
Thin to strongest 1-2 plants per module. Harden off gradually and transplant outside after all danger or frost has passed and the weather is warm and settled. (In most climates this is towards the end of May.) Squash has a very tender rooting system so be extra careful not to disturb.
Plant 18-30" apart.
Direct Seed: Sow in late spring when the soil has warmed to around 70°F (21°C) and the danger of frost has passed. Sow 1-2 seeds 4’ apart and 1/2-1" deep. Thin to 1 plant per spot.
For best results, plant at the top of a shallow mound. As the squash grows it will produce a mass of white roots on the surface of the soil. Cover these with compost or well-rotten manure as they appear.
Keep squash plants well watered at every stage of their development. Squash are heavy feeders and can enjoy up to weekly feedings of liquid seaweed or other similar fertilizers. Mulch well to discourage weeds and conserve water.
Harvest when fruit is fully mature and the foliage has died down (but before the first frost). Cut stems about 1" from the fruit, ideally after the stem has dried and the skin has hardened. (Again squash are not frost-hardy and must be harvested before the first frost of the year.) Handle the fruits carefully to avoid scratching or bruising them. Leave in the field for 5-7 days in full sun to dry and toughen the skin.