25 seeds.
Matures in 100 days.
Planting companions: Corn, radishes, garlic, ...
Unsuitable companion: Potato, ...
This butternut squash is one of the most popular varieties, with a relatively uniform shape and size, and it is among the oldest varieties. It can reach up to 12'' in length and weigh up to 5 lbs. Easy to grow and yielding well, it can be stored easily during the winter season.
Start your squash seeds indoors four weeks before the last expected ground frost. Squashes don't like to be transplanted, so opt for a large peat pot. Sow 2 seeds per pot and select the strongest when the time comes. About a week before the last frost, start acclimating your plants to outdoor life. When the soil temperature is around 18°C (65°F), transplant them into a very rich and well-drained soil at 8 to 10 feet apart. You can also sow your seeds directly in the garden; wait for the soil to reach a temperature of 21°C (70°F) and sow them at a depth of 1/2 inch.
Ensure to keep the soil consistently moist, and don't hesitate to use mulch to retain moisture and control weeds, in addition to keeping your squashes clean. When watering, avoid watering the leaves as mold and fungi can develop. Cover your plants if the temperature drops to freezing.
Squashes can be harvested as soon as the stem begins to dry, and the skin becomes too tough to pierce with a fingernail. Because cold weather can damage squashes, they should be harvested before the first frost. Cut the stem with a sharp knife, leaving a length of 2-3 inches. Do not carry the squash by the stem; if the stem breaks, it causes rapid deterioration of the squash. Use it as soon as possible. Cure the squashes in the sun or in a dry place until the stem dries; do not wash those you intend to store.