North Georgia Candy Roaster is a winter squash that earns its name through a distinctive caramel sweetness and creamy texture that shine in baked goods and pie fillings. This Cucurbita maxima cultivar grows as a sprawling vine producing 12, 18 inch tall fruits with a unique color and shape that make it worth growing for appearance alone. Hardy from zones 3, 9 and ready to harvest in 120 days, it delivers dense, flavorful flesh that sets it apart from drier squash varieties like buttercup or kabocha.
Full Sun
Moderate
3-9
18in H x 72in W
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Moderate
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Chocolatiers and pie makers seek out North Georgia Candy Roaster for its dense, creamy texture and the subtle caramel notes it brings to desserts and savory preparations alike. Unlike other winter squash varieties that dry out during cooking, this squash maintains a richness that's superior for baked goods. The plant produces vines that spread 72 inches across, rewarding full sun and moderate water with fruits that store well through the season.
This squash excels in baked goods, pies, and dessert preparations where its dense, creamy flesh and caramel notes truly shine. The flesh works beautifully in pie fillings, roasted preparations, and any application where you want richness rather than a light, dry texture. Its sweetness also lends itself to purees and soups that benefit from natural depth of flavor.
No timeline data available yet for this variety.
Start seeds indoors 3, 4 weeks before your last frost date, keeping soil temperatures between 70, 85°F for reliable germination. Transplant seedlings into the garden once soil has warmed and all frost danger has passed.
Harden off seedlings over 7, 10 days before moving them to the garden. Transplant when soil temperature reaches at least 60°F and all frost risk has ended. Space plants 48 inches apart with 72 inches between rows.
Direct sow seeds in the garden once soil temperature reaches 70°F and frost danger has passed completely. Sow seeds and thin seedlings to 48 inch spacing.
Harvest North Georgia Candy Roaster when the skin has hardened fully and the vine begins to die back in fall, typically around 120 days after planting. Cut the fruit from the vine with several inches of stem attached, rather than pulling. Cure harvested squash in a warm, dry location for 7, 10 days before storage to harden the skin further.
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“Hudson Valley Seed discovered North Georgia Candy Roaster when they learned that artisanal chocolatier Lagusta of Lagusta's Luscious uses this variety as a base for one of her autumn bonbons. The variety's regional origin and specific culinary following suggest a deep connection to Southern Appalachian gardening traditions, though detailed documentation of its development and preservation remains limited.”