Description

The world's most popular squash – bell-shaped. Butternut is the squash you know from every supermarket and every good restaurant. Its characteristic bell shape with an elongated neck, creamy skin, intensely orange flesh with a slightly nutty flavor. The small seed cavity and thin skin mean minimal waste – you get almost pure flesh.

In brief

  • Type: butternut squash, mid-late
  • Fruits: bell-shaped with an elongated neck
  • Skin: light cream, thin
  • Flesh: firm, fiberless, orange
  • Taste: aromatic, slightly nutty
  • Sowing under cover: second half of April
  • Planting: second half of May
  • Number of seeds per package: 2 g (~20 seeds)

What distinguishes this variety

Butternut is a premium class among squashes. It does not accumulate heavy metals or nitrates (safe even near roads). Thin skin and a small seed cavity mean that from 2 kg of fruit you get ~1.5 kg of edible flesh (significantly more than in thick-skinned squashes). The fruits store well – until March in a dry, cool room.

Step-by-step cultivation

Sowing (second half of April, under cover): in Polish conditions, grow only from seedlings – butternut squash needs warmth. Sow into 8–10 cm pots at 22–25°C. Germination after 7–14 days.

Planting (second half of May): after the frost has passed, spaced 1 × 1 m apart. A very sunny, sheltered location, fertile and moist soil, preferably after manure.

Care: regular watering at the root. Potassium-phosphorus fertilization from the moment fruits set. Mulching helps retain moisture and warmth.

Harvest and storage (September – October): harvest fruits before the first frosts. The skin must be hard, the stem dried. After harvest, 1–2 weeks in the sun (hardens the skin), then in a dry, cool (10–15°C) room – stores until March, and the flavor deepens with months.

Usage

Classic of classics: butternut squash cream soup is the best introduction to autumn. Great for baking in slices with olive oil and herbs (rosemary, sage), for purée as a side for meats, for risotto, for tart with goat cheese. Finely grated also goes into cakes – curry, brownies, muffins.

Gardener's tip

Butternut becomes sweeter with months. Freshly picked in October it is good, but only in December does it reach full flavor. So store patiently – perfect for winter soups. Bonus: seeds from this squash are suitable for roasting (wash, rinse, cool, salt, put in oven at 180°C for 15 min). Great snack.

Specification

Latin name Cucurbita moschata
Variety Butternut
Type butternut squash, mid-late
Shape bell with elongated neck
Skin light cream, thin
Flesh firm, fiberless, orange
Taste aromatic, slightly nutty
Stem creeping or climbing
Position sunny, sheltered
Seasonality annual plant
Sowing time second half of April (under cover)
Planting time second half of May
Spacing 1 × 1 m
Net weight 2 g (~20 seeds)
Manufacturer W. Legutko
EAN Code 5903837414857

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