• Butternut Squash- Organic, Hybrid Seeds
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Cucurbita moschata

Butternut Squash- Organic, Hybrid Seeds

One of the more popular winter squashes it has attractive orange flesh with smooth tan skin. The pumpkiny nutty flavour of these squash is limitless in its culinary uses; soup, stews, roasted and used in pies instead of traditional pumpkin.

Days to Maturity 100

Packet Contains 30 Seeds

$7.00 CAD
$7.00 CAD
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Growing Winter Squash - Benefits and Instructions

 

Benefits of Growing Winter Squash

  • Superfood - The edible seeds of winter squash are full of healthy fats, protein, zinc, iron, magnesium and many more nutrients which make them very beneficial to your health in a variety of ways.
  • Nutritional Profile -One of the most nutrient dense fruits you can eat! Packed with Vitamin A and C, folate, potassium and fibre.
  • Use in: Soups, Stews, Curries, Baked goods.
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Growing Instructions

Culture:

Sun Exposure: Choose a full sun location. 
Soil:  A soil pH of 5.5-6.5 is best.  Squash are moderate feeders; prefer a rich loamy soil of good fertility and moisture retention. Mix plenty of organic matter into soil. Squash love lots of nitrogen!
Moisture: Even and sufficient soil moisture is essential.
Planting: Plant after all danger of frost has past and when the soil has warmed to 21 degrees C. Can be started indoors 3-4 weeks ahead of last frost date. Sow 1 seed into jiffy pots, and transplant out after all risk of frost has passed. Plant vining types at the edge of the garden to prevent the plants from overtaking the entire site.
Spacing: Plant 1 Squash per square foot of growing space using Square Foot Gardening Method.  Or plant in rows 48-72 inches apart.
Sow seeds 1 inch deep, 6 inches apart.  

 

Harvesting:

Harvest before a killing frost. Simply cut from the vine leaving 4-6 inches of stem attached to the fruit. Store in a cool, dry area.

Storage/Preparation:

Clean harvested squash with soapy water to remove soil and kill pathogens on the surface of the fruit. Next, cure squash by setting them in a warm place– 26-29°C and 80 to 85 percent relative humidity—for 10 days to two weeks. Keep Cool and dry, without fruit touching each other. Cured squash will keep for 2 to 3 month

Companions:

Celery, corn, onion, radish.

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