North Georgia Candy Roaster

Winter Squash

Zone 4b Save Garden

Botanical illustration of North Georgia Candy Roaster

🌱 95d to harvest Vine

Sink your spoon into North Georgia Candy Roaster’s rich, sun-baked sweetness—flesh turns luxuriously thick and velvety, with a wa…

Crop Dates

Milestone	Date
Start Indoors	May 20th
Last Frost	May 13th
Transplant / Sow Outdoors	Jun 3rd
Harvest Begins	Sep 6th
Harvest Ends	Sep 27th

Crop Details

Trait	Value
Days to Maturity	95
Sun Requirements	Full Sun
Growth Habit	Vine
Support Needed	Trellis
Planting Depth	Normal
Germination Temp (°F)	65
Min Soil Temp (°F)	65
Min Night Temp (°F)	55
Harden Off (days)	12

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Frequently Asked Questions

What pest or disease most often troubles Cucurbita maxima (Candy Roaster) in North Georgia, and how do I control it?

Watch for powdery mildew, which commonly shows up on Cucurbita maxima leaves as a white, dusty coating and can quickly reduce fruit size. Start prevention by keeping vines off the soil with light trellising or careful spacing, water at the base early in the day, and remove heavily infected leaves when they first appear. If it’s spreading, spray with a labeled fungicide for cucurbits and mildew, following the product interval closely.

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

During flowering and fruit set (roughly mid-season until harvest), water deeply about 1 inch per week total, splitting it into 2–3 sessions if it’s hot or dry. Keep soil evenly moist but not waterlogged—aim for the top few inches to stay damp, then let it start to dry slightly between waterings. Avoid soaking foliage, since wet leaves drive mildew and other fungal issues.

How can I tell when my North Georgia Candy Roaster (Cucurbita maxima) is ready to harvest?

Harvest when the rind is fully hard (you can’t easily puncture it with a fingernail) and the skin color looks deep and uniform for the variety, typically around 95 days. Check the stem: the vine should begin to dry and the stem should be tough rather than green. Cut the squash with several inches of stem attached, and cure it for about 7–10 days in a warm, dry place to set the rind.

Sink your spoon into North Georgia Candy Roaster’s rich, sun-baked sweetness—flesh turns luxuriously thick and velvety, with a warm, caramel-leaning flavor that lingers like roasted orchard fruit. The rind matures to a deep, mottled green with a candy-roaster’s classic, softly fluted silhouette, offering sturdy, satisfying texture that shines in hearty winter fare. Grow it for dependable late-season harvests and a centerpiece squash that’s as rewarding to grow as it is to savor in roasted wedges, creamy purées, and slow-simmered sauces.

Sowing Tips

Transplant Conditions

Wait until soil reaches 65°F and nights stay above 55°F before moving outdoors. Harden off for 12 days first.

Direct Sow Preferred

Sensitive roots — does not transplant well. If starting indoors, use biodegradable pots and disturb roots as little as possible when moving outdoors.

Expert Note

Start seeds only when warm—use row cover early and give plants lots of space since squash vines quickly sprawl.