All About North Georgia Candy Roaster Squash – Make the most of this big, sweet, delicious squash with this handy guide full of facts and tips on how to prepare it.
A North Georgia candy roaster squash is one of the recent strange and unusual items I acquired from my local farm.
My kitty helped model the squash (no, I don’t usually let him on the counter), so that you can get a sense of it’s large size. After taking the photos it occurred to me that I have a rather large, part Maine Coon cat, so objects may be larger than they appear!
The squash was new to me so I read up on this rather large, tubular thing and found out some pretty interesting stuff. I compiled some facts for you and tried to keep them short and sweet, so if you are also faced with the dilemma of “what do I do with this thing?!” you’ll have some answers.
Facts
Name:
North Georgia Candy Roaster – Cucurbia Maxima
Origin:
Rare heirloom variety. Originally cultivated by the Cherokee Indians in the Appalachian Mountains of the southeastern portion of the United States. It is still most often grown in parts of northern Georgia, North Carolina, and Tennessee.
Like many of the winter squashes enjoyed in America, this one continues to be cultivated because of seeds provided by Native Americans. The North Georgia Candy Roaster Squash is part of a group of candy roaster squashes that were all cultivated by the Cherokee and vary in shape from oblong to round.
Taste:
Smooth and sweet. Becomes sweeter with time.
Uses:
Substitute in recipes that use winter squash or sweet potato. This squash can be fried, baked, or roasted. Make into a purée and use like you would puréed pumpkin in breads, pies, or pasta dishes.
It’s also a delicious addition to soups, stews, or casseroles. Pairs well with flavors like chipotle, chili, cinnamon, nutmeg, and curry.
To Prep For Cooking:
Cut lengthwise and remove seeds with a spoon. This squash can be roasted with the skin on and then the flesh can be scooped out and the skin discarded once cooked.
If planning on cubing or cutting the squash, I find it’s easiest to remove the skin by cutting the squash in half width-wise so that it will fit in my microwave. Microwave each half on high for 3 minutes before peeling. Peel downward with squash upright on the table (see photos below).
Recipes:
- “Candied” North Georgia Candy Roaster Squash by Simple Seasonal
- Candy Roaster Squash, Ginger, and White Bean Soup by Sage Trifle
- Candy Roaster Squash Pie by Foodista
Size:
8-15 pounds, with an average of 10 pounds. Up to 18 inches long and 6 inches wide.
Where To Get It:
This one you are unlikely to find at your local grocery store. Seasonally available in the late fall and early winter from small farms, farmer’s markets, and CSAs. And, of course, you can always grow it yourself!
Grow:
Plant after the last frost and harvest before the first frost.
When planting, space 6 inches apart and plant at a soil depth of 1 inch. Plan on about 100 days for the fruit to reach maturity.
Considered generally hearty and easy to grow. This plant can cross-pollinate at a distance of up to 1 mile with other cucurbita maxima (think blue hubbard, kabocha, and banana squash, for example), making the preservation of it’s seeds and biodiversity a concern.
Seeds:
Storage:
This squash is valued for it’s ability to winter well and it’s intensely sweet flavor. Store up to 5 months in cool, dark conditions.
The flavor actually improves through the winter. It’s the end of December and I’ve had one squirreled away for a couple of months now!
I’ve never seen or heard of this squash Rachel. It is very unusual! I also love your model. 🙂 A large coon cat and a large squash!
I know! It’s such a weird squash! Thanks for loving my model. He’s such a sweetie, but he’s always photobombing my food photos!
I actually just saw this at a local farm that I get veggies from all summer.and I wasn’t sure wat it was…is it like butternut squash?the taste and texture?
Hey Michelle! I LOVE this squash. As far as how it compares to butternut squash, it’s sweeter and it has a higher moisture content. It caramelizes or “candies” a little more that butternut and by contrast butternut is more creamy. I hope that helps!
The farmer’s market vendor I bought mine from in MN said the flavor was similar to a butterCUP squash. I can’t wait to try it.
Now… see… I haven’t had a buttercup squash. You’ve given me something new to try this fall/winter and I can’t wait!
we just discovered this squash – it was for sale at a farmers market; had to try it.
shared a chunk of it with friends for Thanksgiving Dinner. it was a hit! not too sweet….. and ever so yummy.
texture was slightly dryer than other squash i’ve cooked, but that’s not a criticism.
it was DELICIOUS, i’m going to save seeds – and hope i’ll get the same squash, or at least SOME kind of squash.. 🙂
thanks for all your info and tips!!!!!
oh….. and your “helper” is the cutest!!
the seeds….. resemble white broad beans….
Eva- I’m so glad this post was helpful! Next season be sure to let me know how the seed saving works out for you!
And… I know… my helper is the cutest! Right now he’s napping in a ray of sunlight by my feet. 🙂
Here in Western North Carolina, we call the Candy Roaster a pumpkin rather than a squash and it makes the very best pies for Thanksgiving! Yummy, nutritious and easy to grow, but they make large, long vines so give them room. As they ripen on the vine place some paper or cardboard under them.
The paper or cardboard tip is great! Thanks for sharing. These beauties would make divine holiday pies!
How large should I let them get before harvesting?
They become orange and stop growing larger, when they are ripe, and should be picked at this point to avoid rotting underneath, at least in my humid environment. Some will be small and some large at this stage. As noted above, put some cardboard under them to keep them from molding or rotting underneath. I grow them in N Louisiana and they do well, here. Save your seed. Mine were about 85-90 percent viable, and relatively easy to grow. Make sure they get plenty of water at least once a week.
This is my second year growing these pumpkins in the mild temperate climate of southern New Zealand ( February 2017 , mid summer here ) …. the vigorous vines crop earlier than other varieties , and have two to four fruit on each vine … they’re climbing all over the ornamental shrubs in the garden , squashing the tree roses and camellias , happily fruiting as they ramble along … .. and they are so easy to cut and prepare in the kitchen … I’m grateful to Seedsavers who allowed me to have some seed from this excellent pumpkin .
Your garden sounds lovely! I hope that the candy roasters don’t choke out your ornamentals though! I’d love to hear about what you plan on making with your pumpkins.
Hello Rachel : My favourite winter warmer is curry-pumpkin soup … you puree roasted pumpkin pieces with either chicken or beef stock , add bacon bits and finely diced onion , salt & pepper , curry powder to suit your taste ; and a dollop of cream before serving . Other delights are pumpkin mash , pumpkin fritters ( a great way to use leftover boiled pumpkin ) , pumpkin scones or biscuits … or just simply pumpkin pieces oven roasted in a big tray with other veggies , such as onions , carrots , parsnips , yams … hmmmmm …. hurry up you Candy Roasters , I’m getting peckish !
Oh my goodness! I’m famished after reading all the yummy things you make with the Candy Roaster. I want to come to your house for dinner!
Made a wonderful strudel. Your right about the water content. After grating had to squeeze excess water and then air dry on the kitchen counter layered under a cotton and paper towel before baking. Grows very well here in southern California early summer months. Plan to store and make some pumpkin pies jn the fall. Thanks!
Mmmm… A strudel sounds so delicious! Thanks for sharing!
I grew these for the first time this year. It was fun watching them in the garden as they kept getting bigger! I actually baked my first one this evening and it is delicious! I plan to use it for our Thanksgiving pies. Eating the puree right now as I just ran it through my strainer awhile ago. Thank you for the information about the squash. I bought the seeds from R.H. Shumways. We live in northeast Ohio.
I love hearing about others enjoying their Candy Roasters! They’re perfect for holiday pies! Thanks for the tip about R.H Shumways seeds!
I griw this squash as an organic, heirloom homesteader. And another tip is to grow “ up” as long as the vine starts in a trellis, the vine grows stronger as the fruit grows bigger. I use a cattle fence, and no matter how big the Candy Roaster gets, the vine supports it well. This way, tour friut NEVER TOUCHES THE GROUND”.. hope this helps.
Great tip Paula! Thanks for chiming in!
I only got one squash per vine. Flowers didn’t fruit or little squash died early on. Any tips on increasing yield ?
Hey Kirk- It sounds like you’re having some pollination issues. The plant will produce male and female flowers. The female flowers are the ones that have the little squashes just behind the bloom. For them to grow into a mature squash they need to be pollinated by a male flower. Different things can cause this not to happen. First, the male blooms tend to appear first so there may only be 1 or 2 male flowers on the plant once the female flowers appear decreasing your chances. Second, weather conditions like too much moisture or not enough wind can affect pollination. Lastly, if there aren’t enough insects coming to your flowers your female flowers may not get pollinated. Next season you can use a paint brush to transfer pollen from the male flowers to the female flowers. This should increase your yield. Best of luck!
Can I please buy some seeds or tell me where to get them locally? My email address is bjstockholm@yahoo.com. I am in the Albany area in New York srate
Hi Barbara- If you scroll up through the blog post there is a section titled “Seeds.” If you click on the 3 link they will connect you to 3 online sellers. I just checked to see if the links are still functioning properly and they are. I’ll also shoot you an e-mail. 🙂
Just got my seeds in from the Cherokee Nation, cannot wait to see how planting and harvesting goes.
Best of luck with your garden this season! Wish you a plentitude of candy roasters this year!
Omg. I didn’t know they’d get so big, so I just planted all the seeds I got. I easily see 15-20 fruit out there (they tried to pull down an apple tree), and at 15-20 pounds a pop, we’re gonna be eating GOOD.
Next year I’ll plant them all over the yard so I don’t have to mow anymore ever again. Best mistake I’ve made in the garden yet, and I’ve made a lot of awesome mistakes!
This is the kind of food that can bring a community together! Thanks for the recipes, now I have a small idea what to do with them!
LOL! I like the sound of not having to mow! You must have the magic touch (or soil) when it comes to growing Candy Roasters! Thanks for sharing!
A friend gave me some seeds from a candy roaster she had obtained from our local farmers market. She was so excited about this squash and so I grew some of the seeds. OMG! This is the biggest squash I’ve ever seen! I think the squash she got the seeds from must have been cross pollinated because I have two vines with two different shaped squash on them. The one is the long narrow type, twice as big as your example, and still not ripe yet. The other vine has pumpkin shaped and colored squash on it that are also huge with at least 45-60 days to go. They grow so fast! I can’t wait to find out how they taste. We live in the Sierra foothills in California.
LOL! Maybe it’s something in those Sierra foothills! I wonder what in the world your Candy Roasters were cross pollinated with… Perhaps you’ve created a whole new breed of squash!
Great info thank you. This is the 2nd year we have grown these in Remote Interior Alaska. I grow them in a hightunnel and grow them up attached to a sturdy string line with clips. They always reach the upper trusses, grow over and back down to the ground. They get HUGE. Last year we only had a couple but this year we have a ton of them and I wasn’t sure what all to do with them. Hoping we can bless some other folks in the community since we have so many.
Thanks from Sweet Homestead Alaska
Thanks you for sharing! When in doubt you can always freeze your excess squash… It sounds as if you have had such a successful crop that if you freeze it you and your friends and family will be blessed by it all winter long!
I read about this squash but I was afraid it would not grow well up here in Vermont. Too boot, I planted it late, putting it in pots in early June, and transplanting it towards the end of that month. It has prospered just fine. The vines are stretching out every which way, and there are four big ripe-looking squash and a bunch of smaller ones on the way. The biggest is over 3 feet long and a pale orange in color except for the tip, which is greenish,.
Now my question: How do you know when these things are ripe and ready to pick?
Let them go till,just before the first freeze or till vines die off. They also turn colors, green at first turning to a mottled, striped shade of tarnish pink. Farmers here in Pa don’t harvest any till then as with most winter squashes,like butternuts, crook neck pumpkins or any pumpkin for that matter. They shouldn’t be allowed to sit out in the heat and direct sunlight once the vines die off for any reason.
Thanks for weighing in Steve! I’ve observed the farmers at my local CSA use similar practices (I too live in Pennsylvania).
Thanks steve, for the good knowlege I was scrolling for. These things are big squash. We dont know when the heck to pick em.
God bless you all from Long Island NY.
these make the best pumpkin pie too
Candy Roaster Pies you mean?1 😉 And yes! I agree!
I just received one of these as a gift from my sister and was wondering what in the world I was going to do with the monster. Now that I know it stores well it will be on my Thanksgiving table. Thanks for all the info.
I’m so happy this helped! A candy roaster squash is quite the gift!
So excited to have found an article on this heirloom squash in my new issue of Garden and Gun magazine. I googled and bought seeds from Sustainable Mountain Agriculture Center. I can’t wait to plant this coming year. I especially liked the comment from one of your posters about using a cattle panel. Great tip since I had no idea, until finding your article, that this grows on a vine. Good info here. Thank you!
I’m happy you found this article so helpful! I’ll have to look for that article you mentioned. Next season you’ll have to come back and let me know how your candy roaster turned out!
I bought one from Morning Glory farm on Martha’s Vineyard and served it with Thanksgiving dinner. Sweet, juicy and caramelized during baking by brushing the cut side with coconut oil and baking on parchment lined cookie sheet cut side down. Delicious! Glad to find this info. I saved the seeds to plant next season.
Sounds delicious Cheryl! Sometimes the simplest way of preparing a squash is the best. The candy roaster is so sweet and delicious I’m thinking this is one of the best ways to enjoy it! Thanks for letting me know that you found this blog post helpful!
I discovered candy roasters two years ago. I bought a few and made pies out of them the first year. Last year I made pies, squash soup (replaced butternut with the candy roasters) and candy roaster casserole (replaced sweet potato). I tried to grow a few last year, but they died off when I transplanted them. This year, I started them in the house. When they got about 2”, I transplanted them to pots. Is there any recommended fertilizer?
Hi Rachel, I grew Candy Roaster Squash for the 1st time this year. 3 plants and they are huge, plants and squash. 2 plants have round squash and 1 plant has long squash!!! The plants grew up over the trellis and over and down the lettuce shade bed!!! Husband says easily 25 feet long!!! I’d love to send you a couple pictures but not sure how to here.
Thank you for the information and recipes!!! Beautiful cat also!!!
Pamela Newman
hcd13@yahoo.com
HI YA’LL , NAME IS KATHY. MY MAMA AND I LIVE IN SC. WE FOUND THESE PILED UNDER A TREE WITH AN OLD GENT SELLING PUMKINS FOR HALLOWEEN. WE LISTENED AND BOUGHT A FEW. ABOUT TEN-12 POUNDS EACH. MADE THE BEST PIES EVER. LATER ON THE GENT PASSED AND HOME SOLD. MY MAMA PASSED SO I FORGOT ABOUT THEM. LAST YEAR I FOUND A GREAT ARTICLE ABOUT THE CHEROKEE CANDY ROASTERS. LAST YEAR TRIED TO GET SEEDS. THE VIRUS STOPPED EVERYTHING IT SEEMED. AFRAID TO SELL SEEDS IT SEEMED THINKING THE HEIRLOOM SEEDS WOULD NOT BE PROTECTED. A LADY TOOK PITY ON ME AND SENT ME 6 SEEDS. I STARTED IN TWO POTS ONE IN EACH. THEY ARE A FOOT TALL. I NOTICED SOMETHING, YES VERY HOT IN ROCK HILL SC. I PUT THE POTS ON MY DECK. MORNING SUN OK. BY NOON FALLING OVER AND FEAR OF LOOSING. TOOK INSIDE SCREEN PORCH , WATERED AND JUMPED BACK TO LIFE. I WENT OUT TODAY TO BUY WHAT I THINK I NEED HOPEFULLY.CONCERNED ABOUT HEAT.IF I KEEP ON SCREEN PORCH DOES THAT MEAN NO POLLINATION? LOOKING FOR ANY ADVICE,TY YOU IN ADVANCE. AITING FOR RAIN ON’T WORK AROUND HERE. LOVE THIS SITE , HOW DO I FIND BLOG PLZ? goodday all
OLDER SENIOR , NOT ON SOCIAL MEDIA. CAN I STILL FIND YOUR BLOG,SORRY NOT TECHY AT ALL
Kathy Walden: Type in simpleseasonal.com and click on the three black lines, which will take you to “home,” and that is the blog.
Turn off your capital letters as that is a dead giveaway you’re
a senior and not on social media.
I found candy roaster seeds from an enthusiast at our little gardening/farming group’s seed exchange, here in Georgia. Big leaves and blossoms can’t wait to see what happens.
Kathy Walden: Sorry my emoji with halo left off comment so it looks kind of harsh when I was trying to be funny. Obviously a senior with tech problems, myself!
Growing first time and after reading guess we been picking too too soon. But their skin super tender easy to peel, been using like zucchini. The rest we leave on till October and see how they are than.
I did the same thing as Deann, picked them just yesterday and found your blog today. They’re about 14-18” long but only 4+ pounds. After letting them sit for a week or so, can I still use them in recipes? Any suggestions welcomed. I’m leaving the rest in till either the stem turns brown or before the first frost here in Knoxville . A squash vine borer that attacked my cucumbers seem to be doing the same to my squashes and even other vegetables in the garden. Would spraying with need oil help?
So grateful for your blog. Thanks!
Susan
Growing these in Canada, northern Ontario. Got some seeds from a neighbour before they moved. I had no idea what to expect from these. I planted three seeds and now have huge candy roasters. Can’t wait to try them.
I’m in northern saskatchewan and grew these for the first time this year. Few are big and ready. But many aren’t. Any tips about those ones as we approach first frost? Should I pick them, and do you think they will sweeten up inside?
The squash bugs have invaded. I will be forced to pick my squash soon. How early is too early to pick? Are they ripe if they have just begun to change color? Im in Oklahoma and it wont frost till October.
I love the amount of information you have provided for the candy roaster squash. I live in Sudbury, Ontario, Canada and grew this for the first time in one raised bed. I too grew it vertically and it is probably 30 feet long. It grew up 7 feet, across the 8 foot bed and climbed 8 feet up my neighbours cedar tree and another 8-10 feet up my apple tree. I have 3 huge squash that are just over 26 inches long and almost 7 inches wide. I am hoping to let them finish ripening on the vine providing we don’t get frost in September. I purchased my seeds from Baker Creek and I will be saving seeds for next year. I will definitely try some of the recipe links that you have included. Thanks again.
Did the smaller ones ripen after picking? In northern sask here, and wondering what all these smaller ones will do if I have to pick when first frost comes
Yikes! Snow on Tuesday! (100° today)
I hunted high and low for these seeds. Finally found some (thank you Sow True!) & did everything right. Started early in the greenhouse, provided a sturdy trellis. Created a bee-proof habitat, so they wouldn’t cross. Hand pollinated. They grew like wildfire! Here’s my issue. All the fruit look mature. Pink with green tips. The closest leaves and tendrils to fruit have dried. I was hoping to give them a bit more time on the vine before I harvested and cured them. But Mother Nature has other ideas. It’s supposed to snow here on Tuesday, with a low temp of 28°. Can I cover the vines with sheets and remay? Or should I harvest? With Colorado Weather we are sure to have a couple more months of lovely summer.
HELP me Obi-wan!!!!
Hi Rachel,
Just thought I would update my post. Picked my three squash and weighed them. The biggest was 15.6 pounds, the next biggest was 11.4 pounds and the smallest was 10.4 pounds. I am totally amazed at how well they grew given I only started them in late May. I will definitely grow them again. Can’t wait to try one!!
Hi Richard,
I live in zone 7 and direct sowing the seed works best for me. The only fertilize I used is my compost.
The Cherokee cultivated candy roasters and called them one of the three sisters. Cherokee grew them together with
maize and pole peans.
Candy roasters keep for a loooong time. Leave stem on and they will sit on counter a lot longer than any other
pumpkin. I have made fresh pie in august from a candy roaster picked in october. There is something special
about them.
I have been making candy roaster pies for over 50 years. I have had so many people say it is the best pie they ever
had. Family and friends have all come to know my candy roaster pies.
Easy pies that use NO SPICES. None.
Old fashioned candy roaster pie recipe:
Remove seeds
Bake or steam candy roaster til tender
Let cool / scoop out flesh
mash or puree in blender (aahh the sweet smell of this puree)
(I freeze the leftover mash in baggies 2-3 cups each)
2 cups candy roaster puree
1/2 cup sugar
2 eggs
2 tbsp flour
1/2 cup evaporated milk
1 tsp vanilla
3 tbsp butter
Blend all together.
Pour into unbaked pie crust.
Bake 375 45-55 minutes
Best pie ever
Thanks Don,
I’m a baker from way back, and I love that you posted this recipe. It seems to be smaller in proportion to other pumpkin pie recipes I have, but I’m going to try it just as you’ve posted it. Maybe your pie tins are smaller than mine, which are 10”. I’ll try it in a smaller 9” glass pan.
Looking forward to pumpkin pie season, Polly Vollmar
My very favorite. I go searching all the local farms for these every Fall.
Anyone have a vegan recipe for candy roaster pie? I have a Thanksgiving pot luck coming up with two vegans begging for pumpkin pie. The above recipe is the same as my grandmother used to make. I make with 2 tsp of cinnamon for a friend. I do use 4 cups of pump0kin instead of 2. She never liked pumpkin pie until I made her one from “real” pie squashes-sweet meat, red kuri, hubbard, and candy roaster. She likes candy roaster the best-total sweet tooth. They are fab. Butternut is just too bland for me. A nut crust is also fab with them.
Thank you so much for this! I bought one of these sight-unseen from my local CSA, and was somewhat shocked when I went to pick it up! It’s bigger than my forearm! Wasn’t sure how to cook it or store it or anything, and since they’re doing contactless pick up there was no one to ask. Glad to know it’ll keep, because I always struggle to get through my veggie haul before it turns. My daughter’s a huge fan of pumpkin pie.
I am really glad to read all the good comments and advice for Georgia Candy Roaster squash. I LOVE it. I have found it to be the most versatile winter squash as well as the best flavored. For your information, I have also grown “Banana Squash”—same family but the squash is HUGE—30-40-50- lbs. each! I have grown them with heavy fencing or cattle panels on which they climb. The squash often ‘hangs’ on the fence without support and does very well. It appears that the vines get very tough and can support the weight. I allow them to hang until freezing weather in imminent and then harvest, leaving the stems on. To use, I store them in my unheated garage which stays about 50 degrees F. in very cold Illinois winters. When I want to use one, I carry it to my laundry room sink and scrub it well, allow it to dry and then carry it back to the garage to a safe place and set it on the bottom with the stem at the top. To use, I cut horizontally across the squash, starting at the stem top and ‘wack’ off whatever I estimate I need. I do not disturb the seeds or fiber in the portion left. Then I take a large piece of heavy duty plastic wrap and cover the cut securely and place a heavy duty rubber band around the outside of the plastic to secure it tightly, with very little air exchange. I have used this method for years and my squash never spoils from mold or anything. The next time I want squash to use, I again cut off a large ‘wheel’ of squash and replace the plastic cover. Of course, a huge banana squash will make a lot of pies and meals and when my family was home it was great. Now with an ’empty nest’, I have found that the Georgia Candy Roaster is a better option. Actually, I cannot tell the difference between the two squash other than size. Because the G.C.Roaster is tapered at the ends, I fashion a support for them in a box to support them upright. I use it in any recipe or manner that squash, pumpkin or sweet potatoes are used, with great success. It is possible that saving seeds for future use will present you with a ‘hybrid’, if you have planted other varieties of squash but that might be fun, too. Over 70 years I have grown many different types of squash and pumpkin, but these two are my favorite! (I always have better luck with Cucurbita (scientific name) direct planting. As long as the soil is loose, moist and the seeds securely ‘seated’ and covered, you should have good luck. I also monitor them for the nasty squash bugs and look under the leaves for the eggs and nymphs’ and scrape them off into a tin can of very soapy water at that stage for control.
I got squash through the CSA last summer. I stored it in the garage until January. I made the Candy Roaster, Ginger, Bean Soup. It was out of this world. Will definitely buy this squash again next summer through the farm. I was thinking ravioli would be fantastic to try!
Hi! I just found the Candy Roaster Squash this past May at local organic farm stand……bought one on a whim! Skinned, deseeded and roasted the flesh with simple salt butter and pepper. AMAZING! I am not a summer squash person, but give me winter squash and I get crazy!
I saved the seeds from the CRS, and have planted a few in my raised tubs……are these climbers? Would they like a trellis? I am in the Central Rio Grand Valley of New Mexico which is / can be quite hot during the day, so was planning on erecting a shade screen to help them out. Will that be enough?
Hi Iyla! Yes! This squash will climb if given the opportunity, and climbing puts them at a reduced risk of developing mildew. Their vines tend to get quite long (10 ft +) and the fruit can be large and heavy, so be sure that your trellis is sturdy! Generally they’re grown in the sun, but grow best if the temperatures are under the low 90s, so shade during the heat of day is probably a good idea in New Mexico! You’ll have to let me know how you make out!
Thanks so much for this article! It helped me make the decision to grow some myself. The have done wonderfully and are huge! I’m just not sure how to tell when to harvest them. How do I know? All I can fund is the stem is woody and the skin is firm. How woody? How firm? Lol. Any pointers?
Hi Chris! Sounds like you’re going to have a successful harvest! It also sounds like they’re just about ready to harvest too! They’re ready to harvest when the stem is brown and woody and the skin is firm. Don’t forget to cure them by cutting the stem and then by placing them in a dry, sunny place for a week. They’ll then keep for a few months at 45-50ºF.
Growing for first time.. got 4 off the one vine I planted. Made several pies, and everyone loved them. Will plant again. Love to have other receipes for it
My mom loves to bake, can all kinds of stuff. She would love to have more receipes. I just pulled the last one on vine. It was 8lbs and 20 inches long. I have read a review of a lady who grew one weighing 27lbs.
I purchased two Candy Roasters from a local pumpkin patch. I had never seen or heard of such a squash/pumpkin. I am so thankful for the purchase as Candy Roasters are THE BEST for any squash/pumpkin recipe! The sweet, rich taste is perfect for pies, breads, puddings, soups and casseroles. We are going to try our hand at growing them. We live in rural south central Kansas. Another gem passed on to us from the blessed hands of Native American’s. Thank you for your article and sharing your wisdom.
I love your tips on peeling. Do you have a suggestion for preparing a large round one for peeling? I am concerned about potentially drying out the flesh by exposing too much of it to the microwave. Thank you!
I have been growing the Candy Roaster squash for 5 years now and it has become our absolute favorite. I have continued to give it more space in the garden. Last summer it went to the edge of the yard and climbed over blackberries and yielded a number of fruits that were hard to get to but what else can you grow in the prickers? I highly recommend this squash. Thank you for this article.
Plant 6” apart…LMAO worst advice ever! The leaves are 15-25” across and the vines grow 20 feet long. Six FEET apart.
I have had some squash ripening for quite a while now and they have changed color but the do not pass the fingernail test. They have not changed for a couple of weeks now but all the winter squash I have grown can pass the fingernail test. How do I know when they are ready for harvest?
I first bought a Candy Roaster about five years ago from a local farmer. He sells them every year in his vegetable stand. I roast mine first with a few carrots and an onion, then make a pureed soup with coconut milk, curry powder, fresh ginger, garlic and cayenne pepper. Sometimes instead of curry powder I use Thai Chili Paste.
What are some tips for preserving candy roasters once you have cut into one? My ball canning book says not to can, to freeze. We want to make a pie and soup, then preserve the rest for later.
I cut into large pieces (my squash is too large to fit in my oven without cutting it in half, crosswise), remove seeds and roast in the oven at 400 degrees until done. I test with a knife to detemine doneness. I allow it to cool and then remove the flesh from the rind and pack into freezer bags. Remove as much air as possible and freeze.
My mother used these squash all year long to make pumpkin pie.
I can them Treat them like potatoes or any other winter squash and pressure can them.
I have both the candy roaster squash and a part Maine coon kitty! I took a photo, I’ll see if I can upload it to you!
I discovered the giant candy roaster squash on a trip to Omaha, NE to visit my sister, and nieces, in October 2020. We drove 1500 miles to visit my family, and I was determined to bring some home! I brought 5 home and dried the seeds! This year I decided to try and grow them myself in Puyallup, WA! I was successful with 3 beautiful squash! I have roasted and puréed 2 of them for pumpkin pie. And I will keep the other for later in the season.
This is Chip Gaines the kitty, and one of my 3 candy roaster squash!
I guess I can’t upload the photo. I’ll try sending it another way. 🙂
We split ours with a Fisker splitting ax. I took a video. Is there a way to share it?
Your kitty looks just like my Fuzzy Kitty – does he talk a lot too?
It’s its… not it’s. Other than that thank you for your article!
HI,
I’m growing these the first year, can you tell me how to tell when they are ripe?
I have one with a little crack in the bottom forming after some rains and heat.
Should I pick it, leave it, put a bandaid on it? :0)
Thanks so much!
Dave from Missouri