Family Owned Since 1979
Cultivating Gardeners

WALTHAM BUTTERNUT

WALTHAM BUTTERNUT

Product Description:

Cucurbita moschata 100 days. This uniform selection is prized for its rich, dry, yellow-orange flesh and distinctive nutty flavor. The smooth, light-tan fruit weigh 3–6 pounds and are exceptional keepers. Vines grow 8–10 feet and produce 4–5 squash per plant.
  • Key Features:

SEED

ORGANIC SEED

$3.85

$3.85

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Customer Reviews

Based on 5 reviews
60%
(3)
20%
(1)
20%
(1)
0%
(0)
0%
(0)
N
Nels
Robust squash

Seeds sprouted promptly in fertile soil, developing into robust vines that soon will sport squash. Last year’s plants produced delicious squash, four or so per vine.

A
Alan G.
So far so good

Some leaf foot bugs but not dead yet

K
Ken G.

Very tasty and a well keeper a lot of squash per plant

C
Carol F.
Reliable and Delicious

This is my go-to winter squash. The flavor is excellent and the vines are vigorous. The flesh is smooth and really deep orange. Usually get between 4 and 7 squash per vine, and the squash weigh between 2 and 4 pounds. There are outliers of course; last year our largest was over 6 pounds and the smallest was right around 1 pound. Makes it nice, no matter how many for dinner, I have the right size butternut. Last fall we had an early frost, hadn't brought the squash in yet. They were so sweet - I've heard that a frost will sweeten squash, and it is true! Preparation is a snap, just split them in half lengthwise, remove the seeds, place in a baking dish face down and add about 3/4" water. Bake in oven at 400F for 1.25 hours and you have the most delicious squash. Even better with butter and a touch of brown sugar. (As with all squash, be alert for squash bugs and treat for them promptly.)

Soil Temp for Germ 65–85°F
Seed Depth 1–1 ½"
Seed Spacing 3–4/hill
Days to Emergence 5–10
Thin Plants to 1–2/hill
Row Spacing 3–6'
Fertilizer Needs Medium
Minimum Germination 75%
Seeds per Gram See below
Seed Life 3–4 years

Cucurbita spp. In the diverse family of squash are true nutritional powerhouses, encompassing a wide array of forms, flavors, colorations, and culinary applications. Squash are rich in the carotenoids necessary for vitamin A production and boast a wide complement of amino acids. While starchy, most of the carbohydrates in the fruit come from special polysaccharides, pectins, which have exhibited strong antioxidant, anti-inflammatory, and anti-diabetic, insulin-regulating properties.

Days to maturity are from date of direct seeding.

Culture
• Fertile, well-drained soil gives best results
• Squash is a warm season crop, so avoid planting too early; raised beds and plastic mulch help keep roots warm
• Squash are monoecious (bearing separate male and female flowers on the same plant) and require insect pollination
• Poor fruit set is often the result of inadequate pollination; plant bee attractant flowers

Direct Sowing
• Plant after frost danger when soil warms to 65°F
• Work in shovelful of compost and 1/2 cup TSC's Complete fertilizer into hill
• Keep soil evenly moist but not wet as too much moisture causes seed to rot
• Bush varieties: sow 3-4 feet apart
• Vining varieties: sow 4-6 feet apart

Transplanting
• Start indoors 3-4 weeks prior to anticipated transplant date in 4 inch pots
• Work in shovelful of compost and 1/2 cup TSC's Complete fertilizer into hill
• Transplant carefully as to not disturb roots

Insects & Diseases
• Common insects: Spotted and striped cucumber beetles, vine borers and squash bugs
• Insect control: Row covers and/or apply Pyrethrin
• Moschata species are resistant to vine borer
• Common diseases: See chart below; diseases vary by region
• Disease prevention: 3-4 year crop rotation, and fungicide applications

Harvest & Storage
• Summer squash: Harvest regularly when fruits are young to keep plants productive
• Winter squash: Leave on vine until fully mature, rinds should be firm
• When winter squash is mature cut stem leaving 2-4 inches remaining, gently wash in sanitizing solution; 10 parts water to 1 part bleach
• For best results move winter squash to a warm dry area 80-90°F to cure; see each type (below) for curing requirements
• Store winter squash at 50-60°F with 50-75% relative humidity and good air circulation

Curing Requirements
• Acorn: Curing not required; Stores 2-3 months
• Buttercup: Cure 10-14 days; Store 1-2 months for best flavor; Will keep 4-6 months
• Butternut: Cure 10-14 days; Store 1-2 months for best flavor; Will keep 4-6 months
• Delicata: Curing not required; Stores 2-3 months
• Hubbard: Cure 10-14 days; Store 1-2 months for best flavor; Will keep 4-6 months
• Kabocha: Cure 10–14 days; Store 1–2 months for best flavor; Will keep 4–6 months
• Mini-Hubbard: Curing not required; Stores 2-3 months
• Spaghetti: Curing not required; Stores 2-3 months

Approximate seeds per gram
• Acorn, Butternut, & Delicata: 9-16
• Buttercup & Hubbard: 3-7
• Green, Gray Summer: 7–9
• Kabocha: 5–7
• Patty Pan: 7-10
• Romanesco: 4–5
• Spaghetti: 4-7
• Yellow Summer: 7-15
• Zucchini: 5-8

KEY TO SQUASH DISEASE RESISTANCE AND TOLERANCE
HR indicates high resistance.
IR indicates intermediate resistance.
CMV | Cucumber Mosaic Virus
PM | Powdery Mildew
PRV | Papaya Ringspot Virus
SLCV | Squash Leaf Curl Virus
WMV* | Watermelon Mosaic Virus
ZYMV | Zucchini Yellow Mosaic Virus
* Numbers indicate specific disease race.

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