Candy Roaster Squash: Sweet to Eat and Easy to Grow
Seed catalogs are my salvation this time of year. Poring over the photographs of glossy gold pumpkin varieties can often distract me from the reality outside my window: gray skies and wet fields.
Last year, I found some winter sunshine in a squash named Candy Roaster (cucurbits maxima). Relatively easy to grow, Candy Roaster squash is an heirloom variety from North Georgia that produces vigorous vines and ample long fruits that store well into spring. My Candy Roasters outperformed other planted varieties, even in a drought year with minimal attention and irrigation.
Sweet, creamy and delectable when baked, Candy Roaster is perfectly named, and a winter squash that makes its presence known in both the garden and kitchen.
I usually bake my Candy Roaster squash whole, punctured several times to release steam when baking. The seeds are easily scooped out (and eaten if you like) and the skin peels away nicely with little effort.
10 Reasons I’m Sweet on Candy Roaster Squash:
- Seed is available. (See sources below.)
- Heirloom variety
- Tastes great
- Smooth, non-stringy fleshy fruit
- Easy to grow (even in cool Pacific NW climate)
- Cooked flesh freezes well
- Storability ( easily lasts 6 months or more)
- Delicious, subtle sweet flavor
- Works well in pies, soups, purees and baked goods
- High in Vitamin A, C, and fiber
Other Favorite Winter Squash Varieties: