Butternut Squash - Cucurbita moschata
6,00 zł
| Qty | Discount | Price / pc |
|---|---|---|
| 1 | – | 6,00 zł |
| 5 | 10% | 5,40 zł |
| 10 | 15% | 5,10 zł |
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The world's most popular squash - bell-shaped. Butternut is the squash you know from every supermarket and every good restaurant. Its distinctive bell shape with an elongated neck, creamy skin, and intensely orange flesh with a slightly nutty flavor. A small seed cavity and thin skin mean minimal waste - you get almost nothing but flesh.
Butternut is a premium-class squash. It does not accumulate heavy metals or nitrates (safe even near roads). Its thin skin and small seed cavity mean that from a 2 kg fruit you get ~1.5 kg of edible flesh (considerably more than from thick-skinned squash). The fruit stores well - until March in a dry, cool room.
Sowing (second half of April, under cover): in Central European conditions, grow exclusively from transplants - butternut squash needs warmth. Sow into 8–10 cm pots at 22–25°C. Germination occurs after 7–14 days.
Planting out (second half of May): after the last frosts, at a spacing of 1 × 1 m. Choose a very sunny, sheltered position with fertile, moist soil, preferably after manure has been applied.
Care: water regularly at the base. Apply potassium-phosphorus fertilizer from the time the fruit begins to set. Mulching helps retain moisture and warmth.
Harvesting and storage (September - October): harvest the fruit before the first frosts. The skin must be hard and the stem dry. After harvesting, leave it in the sun for 1–2 weeks (this hardens the skin), then store it in a dry, cool (10–15°C) room - it keeps until March, and its flavor deepens over the months.
A classic among classics: creamy soup made with Butternut squash is the perfect introduction to autumn. Excellent for roasting in slices with olive oil and herbs (rosemary, sage), for purée as a side dish with meat, in risotto, or in a tart with goat cheese. Finely grated, it also goes into cakes - curry, brownies, and muffins.
Butternut becomes sweeter over the months. Freshly picked in October, it is good, but it only reaches its full flavor in December. So store it patiently - it is ideal for winter soups. Bonus: the seeds from this squash are suitable for roasting (wash, rinse, dry, salt, and put in the oven at 180°C for 15 min). A great snack.
| Latin name | Cucurbita moschata |
|---|---|
| Variety | Butternut |
| Type | butternut squash, mid-late |
| Shape | bell-shaped with an elongated neck |
| Skin | light cream, thin |
| Flesh | firm, fiberless, orange |
| Flavor | aromatic, slightly nutty |
| Vine | trailing or climbing |
| Position | sunny, sheltered |
| Seasonality | annual plant |
| Sowing time | second half of April (under cover) |
| Planting-out time | second half of May |
| Spacing | 1 × 1 m |
| Net weight | 2 g (~20 seeds) |
| Producer | W. Legutko |
| EAN code | 5903837414857 |
W. Legutko
Cucurbita moschata
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Instructions and guides on sowing and plant care can be found in the product descriptions and on our blog, where we regularly publish educational materials. Additionally, we include a printed instruction manual with every order.
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