Waltham Butternut wintersquash pumpking seeds

The Waltham Butternut is a delicious edible squash with soft, sweet orange flesh. This squash is perfect for a variety of dishes – from roasted cubes in the oven to velvety smooth soups and curries. Sow outdoors or in a greenhouse from late April and enjoy nutritious, long-lasting fruits of up to 3 kg.

Sweet, orange flesh
Perfect for baking, pureeing, stewing, and soups
Fruits up to 30 cm long
Weighs up to 3 kg
Long shelf life

A true favorite among gardeners and food lovers, Waltham Butternut combines flavor, storability, and high yield!

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Description

Waltham Butternut Squash

The Waltham Butternut is a delicious edible squash with soft, sweet orange flesh. This squash is perfect for all kinds of dishes: from roasted cubes in the oven to velvety smooth soup or curry. Sow from the end of April directly outdoors or in a greenhouse, and enjoy nutritious, long-lasting fruits of up to 3 kg.

Sweet, orange flesh
Perfect for baking, pureeing, stewing, and soups
Fruits up to 30 cm long
Weighs up to 3 kg
Long shelf life

A true favorite among gardeners and food lovers, Waltham Butternut combines flavor, storage life, and yield!

How to Sow Squash?

Sow seeds from late April to mid-June in a seedbed outdoors or in a greenhouse. Transplant later to a sunny location with fertile, well-drained soil.

When is a Squash Ripe?

Harvest squash from September to October, before the first frost. A squash is ripe when the stems begin to dry and show small wrinkles or cracks. At this point, the fruit has stopped growing and has developed a duller, deeper color.

Harvesting Squash

Leave about 5 to 8 cm of stem attached when harvesting. Harvest in dry conditions and avoid bruising or damaging the fruits. Store in a dry, frost-free place, and do not stack the squash.