Tiana

Family: Cucurbitaceae Vegetable

Sink your spoon into Tiana’s richly aromatic flesh—silky-smooth, warmly sweet, and redolent of butterscotch and roasted spice before it ever hits the pan.

This winter squash forms substantial, deep-ribbed fruits with a dense, sturdy skin that keeps beautifully through the season, while the interior turns velvety and golden when fully cured. Grow Tiana for bold fall harvests and dependable, spoonable comfort in hearty winter preparations, from purees and soups to savory bakes and spiced spreads.

Light: Full SunMaturity: 95 DaysHabit: Vine

Planting schedules and alerts are optimized for Columbus (Zone 6b).

Crop Dates

Milestone	Date
Start Indoors	Apr 18th
Last Frost	Apr 25th
Transplant / Sow Outdoors	May 2nd
Harvest Begins	Aug 5th
Harvest Ends	Oct 16th

Crop Details

Trait	Value
Days to Maturity	95
Sun Requirements	Full Sun
Growth Habit	Vine
Support Needed	Trellis
Planting Depth	Normal
Germination Temp (°F)	80
Min Soil Temp (°F)	65
Min Night Temp (°F)	55
Harden Off (days)	10

Culinary Notes

Chef's Note

Tiana’s cured flesh gets truly velvety—ideal for purées that stay thick and glossy instead of going watery. Its butterscotch warmth loves browned fats and earthy herbs, so it shines in spoonable soups, custardy bakes, and spiced mash where it can carry the flavor instead of just backing it up.

Best Uses

velvet soups and purées (blend smooth, serve hot)
savory bakes where it holds a thick custardy layer
spiced spreads or mash swirled with butter and salt
roasted wedges that caramelize at the edges, then break down into creaminess

Flavor Profile

silky, spoonable texture warm sweetness with roasted aroma butterscotch-like depth gentle, spiced finish

Kitchen Pairings

brown butter sage cinnamon smoked paprika maple syrup goat cheese

Frequently Asked Questions

What pest or disease commonly affects Cucurbita moschata (Waltham Butternut-type) and how can I control it?

Cucurbita moschata is frequently hit by powdery mildew, which shows up as a white, dusty coating on leaves and can reduce fruit size if it spreads early. Improve airflow by spacing plants well, water at the base (not on leaves), and remove heavily infected leaves once fruits are set. If mildew is starting, apply a labeled sulfur-based fungicide and reapply according to the product directions to protect new leaf growth.

How often should I water Cucurbita moschata during the main growing phase?

During the main vine-and-fruit growth phase, keep the soil consistently evenly moist but not soggy—about 1–2 inches of water per week depending on heat and soil drainage. Water deeply 1–2 times per week rather than daily, aiming to wet the root zone; let the top inch of soil dry slightly between waterings. Avoid overhead watering because wet foliage accelerates mildew on cucurbits.

How do I tell when my Cucurbita moschata (95 days) is ready to harvest?

Harvest when the squash rind is hard and can’t be easily punctured with a fingernail, and the stem begins to dry and turn corky. The fruit should look fully colored for your type and the vines are often starting to decline near maturity. Cut with a short stem (don’t pull), and cure in a warm, dry place for about 7–10 days before storing.