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Seed- Squash- Waltham Butternut

Seed- Squash- Waltham Butternut

Grow one of the most popular winter squash variety in your own garden with our Waltham Butternut squash seed. Enjoy its versatile velvety flesh in sweet or savory dishes, such as cinnamon baked or rich soup. Yielding an abundant crop with a distinct oval bell-like shape, this squash is perfect for storing over the winter after curing.

Cucurbita moschata
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Size

Quick Facts

  • Days to Maturity: 80-100
  • Light Requirement: Full Sun
  • Mature Spread: 48-60 in
  • Mature Height: 10-12 in
  • Fruit Size: 12-18 in
  • Sow Method: Direct
  • Seeds/packet: approx. 25
  • Seeds/oz: approx. 175

Growing Winter Squash

  • For the best results with winter squash, plant the seeds in full sun right after the final spring frost. If you want to get an early start, you can start them indoors 3-4 weeks ahead of time.
  • When planting, it is recommended to place 2-3 seeds in each cell, ensuring they are buried approximately 1 inch deep. The soil should be well-drained, slightly moist, and organic in nature. Additionally, it's important to maintain a pH level between 6.5-7.0 for optimal growth.
  • When transplanting or sowing direct, place seeds on 6-8” tall mounds of soil to accommodate heavy trailing vegetation.
  • Mounds Should be placed 8-12 ft apart per mound, depending on the variety.
  • Mulching is essential for winter squash as it aids in regulating soil temperature and promotes healthy root development. By providing a protective layer, the mulch ensures a conducive environment for the plant's growth.
  • It is important to note that regardless of color or size, winter squash is generally ripe when the stem is solid and the rind is tough enough that it cannot be pierced by a fingernail.
  • When harvesting, be sure to leave around 4 inches of stem intact. Afterwards, allow the squash to naturally cure in the sun for approximately 10-14 days. This curing process will extend the shelf life of the winter squash for up to an additional 3 months after harvest.
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