Winter Squash, Candystick Dessert Delicata (Organic)
Cucurbita pepo. 90 days.
We cannot get enough of this squash. We could eat it nearly every day all winter. A large Honey Boat type with extremely thick flesh and delicious rich flavor. Most delicata have a honey sweet or even maple flavor, but Candystick Dessert delicata has a richer date-like flavor that is truly addictive. Fruit is tan skinned with green stripes, which we find much more attractive than the more common yellow-skinned delicata varieties. Produces both short loaf shapes and long boat shapes. The fruit shape variability is desirable in this instance for genetic diversity and contributes to some added vigor. They keep very well and retain their sweetness better than other squash well into storage. Selected for a small seed cavity – more edible flesh per fruit – so it is not as good for stuffing as Honey Boat. Bred by Carol Deppe of Corvallis, Oregon, author of Breed Your Own Vegetable Varieties and The Resilient Gardener. She has created the ultimate dessert squash.
Seed produced by Avoca in Corvallis, Oregon.
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Sow indoors in 2-4” pots with good potting soil May through mid-June. Transplant into the garden 1-2 weeks after sprouting to 2-3’ centers and 6′ wide rows. May also be direct sown when soil is warm. Young plants are sensitive, we recommend row cover to protect from frost and insects.
Seed Saving
To save seed, scoop out seeds when you eat the fruit. Rinse off and dry. Isolate from other squash of the same species by at least ½ mile.
Callan (verified owner) –
Where did you grow this variety? Mountain West US
I had no expectation that these would even make it to the end of the season much less produce credible fruit given my June 1 to Sept 1 growing season. I started them indoors and gave them a good month’s head start. The first few weeks of the growing season I kept them covered at night (temperatures in the 40s). Then they took off. What a grand thing! We had 9 good squash from just two plants when I had to pull them due to cold. There were at least a half dozen smaller squash that could have come to full size given a couple more weeks. It is March and I have two left that are still in excellent shape. I could not be happier. Oh, and they are amazingly tasty. I even converted “I hate winter squash” crowd in the family. We all love them. I saved some of the seeds and roasted the rest. Yum. They did get powdery mold at the end of the season but I cut all the infected leaves and managed a couple more growing weeks. They have been amazing keepers too, we ate the next to the last one April 20th and will see if the last one makes it to May.
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Amy (verified owner) –
Where did you grow this variety? Northeastern US
This was very productive for us. Two plants gave us 8 fully ripened fruit, with 3 that didn’t get a chance to ripen before I lost them to vine borers. But the ones we did get were absolutely delicious. I did make the mistake of setting them out in the sun with our butternut to harden off…. nope, that thin tender skin did not like the hot sun and we got several that sunburned and rotted inside before we could eat them. But, like I said. Yummy. Will definitely continue growing these!
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min106.mr (verified owner) –
Where did you grow this variety? Europe
Lovely dessert squash, great in pies or just roasted witb brown sugar (don’t tell my doctor) with cream on the side….
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Erin –
We have grown yellow delicatas and honey boat for years but this is now our favorite, small seed cavity and so rich and sweet.
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Aaron Suiter –
Where did you grow this variety? Midwestern US
I grew these in southern Wisconsin. I have been amazed by how well they kept. I ate my last two in the the middle of May! Like others have noted, the flavor and texture is excellent, and the seeds are great for roasting. I think that the eating quality improved with a couple months in storage. These are not the most productive squash I grow, but they certainly produce well. We love eating these roasted with a wild rice and shiitake stuffing.
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