Bonbon

Family: Cucurbitaceae Vegetable

Planting Schedule

Provide your location or planting zone to unlock dates and add Bonbon to a garden.

Savor the rich, honeyed aroma that rises from Bonbon’s deep, warm-orange flesh—silky-smooth and luxuriously dense once cured.

This Buttercup Squash forms compact, well-behaved vines that set squat, fluted fruits with a handsome, dark green shell, promising a dependable harvest at about 95 days. Bonbon shines as a centerpiece squash for roasting and steaming, and its velvety texture also makes it a standout for creamy purees and hearty sauces.

Light: Full SunMaturity: 95 DaysHabit: Vine

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Bonbon Planting Dates by USDA Zone

Estimated US hardiness-zone windows for sow, transplant, and harvest. Enter a US ZIP above for exact local dates, or open a zone below.

Zone	Start Indoors	Sow / Transplant	Harvest
Zone 1a	Protected Environment Only
Zone 1b	Protected Environment Only
Zone 2a	May 25th	Jun 8th	Sep 11th – Aug 29th
Zone 2b	May 15th	May 29th	Sep 1st – Aug 25th
Zone 3a	May 15th	May 29th	Sep 1st – Sep 1st
Zone 3b	May 19th	Jun 2nd	Sep 5th – Sep 21st
Zone 4a	May 15th	May 29th	Sep 1st – Sep 24th
Zone 4b	May 13th	May 27th	Aug 30th – Sep 27th
Zone 5a	May 8th	May 22nd	Aug 25th – Sep 30th
Zone 5b	May 4th	May 18th	Aug 21st – Oct 5th
Zone 6a	May 1st	May 15th	Aug 18th – Oct 10th
Zone 6b	Apr 25th	May 9th	Aug 12th – Oct 16th
Zone 7a	Apr 20th	May 4th	Aug 7th – Oct 20th
Zone 7b	Apr 10th	Apr 24th	Jul 28th – Oct 28th
Zone 8a	Apr 1st	Apr 15th	Jul 19th – Nov 5th
Zone 8b	Mar 23rd	Apr 6th	Jul 10th – Nov 12th
Zone 9a	Mar 6th	Mar 20th	Jun 23rd – Nov 26th
Zone 9b	Feb 9th	Feb 23rd	May 29th – Dec 9th
Zone 10a	Continuous Production
Zone 10b	Continuous Production
Zone 11a	Continuous Production
Zone 11b	Continuous Production
Zone 12a	Continuous Production
Zone 12b	Continuous Production
Zone 13a	Continuous Production
Zone 13b	Continuous Production

Crop Details

Trait	Value
Days to Maturity	95
Sun Requirements	Full Sun
Growth Habit	Vine
Support Needed	Trellis
Planting Depth	Normal
Germination Temp (°F)	75
Min Soil Temp (°F)	65
Min Night Temp (°F)	55
Harden Off (days)	10

Culinary Notes

Chef's Note

Bonbon’s cured, buttercup-style flesh turns silky and almost custard-like, so it doesn’t need much help—just heat, salt, and fat to bring out that honeyed aroma. Roast it hard for edge caramelization, or steam and purée for that spoonable, dense texture that clings to pasta and bread instead of getting watery.

Best Uses

roasting until the flesh caramelizes at the edges, then spooning with a heavy hand of butter or olive oil
steaming for ultra-smooth purées and soup bases
thickening roles: velvety sauces for gnocchi, ravioli, or braised meats
centerpiece squash wedges for sheet-pan caramelization and finishing with flaky salt

Flavor Profile

honeyed, warm-sweet aroma silky-smooth, luxuriously dense flesh buttery, nutty squashiness with a soft vegetal finish post-cure flavor that tastes deeper and rounder

Kitchen Pairings

brown butter sage thyme garlic maple parmesan

Frequently Asked Questions

How do I manage downy mildew or powdery mildew on Bonbon plants?

Bonbon is prone to foliar mildew, especially in humid conditions with limited airflow. Remove badly infected leaves immediately, avoid overhead watering, and water at the soil line so foliage stays dry. Spray with a labeled fungicide for powdery/downy mildew at the first signs and repeat according to the label, spacing plants to improve air movement.

How often should I water Bonbon during the main growing phase (after seedlings establish)?

During the main growth phase, water Bonbon deeply about 1–2 times per week to keep the root zone evenly moist but not soggy. Check by finger-test: the top 1–2 inches of soil should dry slightly between waterings, while deeper soil stays cool and lightly moist. If leaves wilt during the day, water right away and then reduce frequency slightly the following week to prevent waterlogging.

How can I tell when Bonbon is ready to harvest at ~95 days?

Bonbon is ready when the plants show full-size, firm produce and the surface color reaches the variety’s expected shade (avoid harvesting while it’s still pale or soft). For best eating quality, harvest when fruits/heads are firm and hold shape with gentle pressure, typically around 95 days from transplanting/planting depending on your schedule. Don’t leave overly long once peak firmness and color are reached, because late harvest can lead to reduced texture.