Acorn (Honey Bear)
- Sun: Full sun
- Harvest Size: 12 to 16 ounces
- Days to Harvest: 75 to 80
- Plant Size: Bush-type, 4 feet wide and tall
An All America Selection in 2009, Honey Bear acorn squash suits pots and small gardens because of its bush-type growth. Each plant bears 3 to 5 sweet, flavorful acorn-shaped squash with dark green skin and rich yellow flesh. Honey Bear tolerates powdery mildew better than other acorn varieties.
Winter squash is frost-sensitive. Plant in late spring after all danger of frost is passed. In cooler regions, warm the soil first using black plastic, then cut holes for planting. Harvest squash before the first frost.
Disease resistance: Tolerates powdery mildew. Plant spacing: 4 feet apart. One per 20-inch pot. Plants per person: 2 to 3 for fresh and storage.
Secrets to Success »
Honey Bear’s bush-type growth resembles zucchini, taking up about a 4-foot circle in the garden. Winter squash grow much like summer squash but require even more sun, food, and water. Prepare the soil with a 3-inch layer of compost and a time-released or organic fertilizer. Water well, and feed with Bonnie Herb & Vegetable Plant Food.
Harvest and Use »
Let all winter squash fully ripen on the vine for better storing. Pick squash when they weigh about a pound and the exterior is tough enough to resist puncturing by your fingernail. Wipe squash clean and store in a cool place or use for table decorations until you’re ready to eat them. Acorn squash is best baked “in the half shell”; cut in half lengthwise and bake the two halves, topped with butter and brown sugar if you like, though the squash is very tasty on its own.
Try These Garden Companions »
- Other winter squash: butternut, buttercup, Blue Hubbard, and spaghetti.
- Greens: Swiss chard, mustard, turnip, arugula, collards.
- Cool-season herbs: rosemary, lavender, thyme, sage, sweet marjoram, oregano, parsley.