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Smaller squash were seen as undesirable, and harder to market than similar, larger squash. [8] [15] Developing the honeynut, Mazourek first cross-bred two similar squash, and planted the seeds of the cross-breed. Then he started selecting the best squash and highest-quality seeds, looking for more uniformity in color, size, and texture.
Ripening honeynut squash. Mazourek is a public breeder who works on breeding for quality and disease resistance in peppers, peas and cucurbit crops. [12] [13] Notably, he has bred the honeynut squash and is working on breeding a cucumber that resists downy mildew. [14]
Cucurbita moschata is a species originating in the tropical Americas [2] which is cultivated for edible flesh, flowers, greens, and seeds. [3] It includes cultivars known in English as squash or pumpkin. Cultivars of C. moschata are generally more tolerant of hot
The seeds and fruits of most varieties can be stored for long periods of time, [5] particularly the sweet-tasting winter varieties with their thick, inedible skins. [119] Summer squash have a thin, edible skin. The seeds of both types can be roasted, eaten raw, made into pumpkin seed oil, [73] ground into a flour or meal, [120] or otherwise ...
Winter squash. There are many varieties of winter squash, like butternut, delicata, acorn, spaghetti, kabocha, honeynut. Each has a unique flavor and texture, but they all contain fiber, vitamin A ...
Butternut squash, honeynut squash, acorn, Hubbards, delicata and more, all vying to be chosen. ... He sliced the tops off, halved them and scooped out the seeds, then drizzled them with olive oil ...