Waltham Butternut Squash Seed Organic
Waltham Butternut Winter Squash seed is a certified organic heirloom. Elegant 9" tan fruits weighing 4–5 lb. Orange dry flesh has a sweet nutty flavor. Excellent keeper. Bred by the Massachusetts Agricultural Extension Service by crossing New Hampshire Butternut (a 1956 Yaeger/Meader development) with a neckless moschata from Turkey, and introduced by Bob Young of Waltham, MA. Won 1970 AAS. Continues to be a most dependable winter squash. Our best-selling winter squash variety.
30 seed per pack.
(105 days) Cucurbita moschata
Butternut was introduced in 1936 by Joseph Breck and Sons of Boston, out of Canada Crookneck, a 1800s variety. They are the best keepers and contain 30% more vitamin A than Hubbards and 80% more than acorns.
Culture: The larger butternuts should be started indoors to mature in our climate.
C. moschata are usually smooth and tan. They are the squash of choice in Zones 6 and south because of their relative resistance to the squash vine borers that torment acorns and buttercups.
Culture: Can be direct-seeded or transplanted. Direct seeding: Sow 4–5 seeds per hill when the weather has warmed after danger of frost. Allow 4–6' between hills. Thin to 3 best plants. Use row covers and low tunnels to hasten maturity and reduce insect damage. Transplanting: Start indoors three weeks before setting out. Do not disturb the roots. Transplant bush varieties 18" apart, vining varieties 30" apart. Tender, not frost hardy. Heavy nitrogen feeders. Excessive heat and/or drought can prevent blossom set, reduce yields. Winter squash can take one or two light frosts on the vine. To improve flavor and storage, field-cure for at least 10 days after harvest, covering if hard frost threatens. Store under proper conditions, at least 50° and 60–70% relative humidity in a place with good air circulation. Do not pile up squash. Inspect periodically and be sure to use damaged, stemless or small fruit first. Acorns have the shortest storage time before getting stringy, followed by delicatas, buttercup/kabocha. Minimum germination temperature 60°, optimal temperature range 70–90°, optimal temperature 85°. Days to maturity are from direct seeding.