Squash Butternut Waltham
- Features: A hard, creamy yellow coloured skin with a contrast inside of an orange, delicious flesh. It is convenient for chefs as it bears no strings with an excellent quality.
- Maturity: 85 days / size is 1.4-2.7kgs (3-6 lbs.).
- Light: Plant in full sun.
- Soil and water: Well drained soil, mix a 7cm (3") layer of compost with timed release organic matter and a pH of 5.6 to 7.5. Water as needed.
- Spacing: Plant 1.2m (4') apart to allow the vines to climb.
- Height: Vine length varies.
- Garden use: Vegetable gardens or raised beds.
- Growing tips: You can harvest this squash early when the fruit reaches to approx 20-23cm (8"-9" / 3-4lb) and use it as summer squash. The ripe vegetable has a buffed skin, a subtle texture with a sweet orange flesh. Has a high resistant to vine borers.
- Culinary use: Steamed, baked, broiled or delicious in soups.
Harvesting and storage - You may harvest yellow squash, zucchini, and other types of summer squash as baby squash, or you can cut them larger, up to 15-20cm (6-8") long. Use a sharp knife to harvest every other day while the plants are producing. Remove overripe squash as soon as possible to reduce demands on the plants for moisture and nutrients. Summer squash also work well when dried. You can store butternut squash fruits for the winter. As butternut plants turn yellow in the fall, gather the fruits and wipe them clean to reduce spoilage. Move indoors for storage before freezing weather.
When the rinds of winter squash are tough enough to resist being punctured with a fingernail, cut them with a short stub of vine attached. Be patient, because only fully ripened squash will keep for months in storage. Wipe fruits clean with a damp cloth, and store them in a basement or other cool place. Until you are ready to cook pretty acorns or butternuts, it’s fine to include them in fall table decorations.