I have never grown butternut squash in my garden, although I love the taste, for a couple of reasons. It takes up a lot of space in your garden, and it takes it up for a long time. Most butternut squash has a long growing season, up to 110 days. But since I have added two new raised beds with plans for another trellis in my garden, I decided to give them a try next year. I found these butternut squash seeds this fall at a half price sale. They are from Botanical Interest, have a sweeter “honey” taste, and do not grow as large as traditional butternut squash. These should be easier to grow on a cattle panel trellis I plan to add to my two new raised beds.
Butternut squash is technically a winter squash, but don’t let that name fool you. It’s planted in the summer and harvested as the weather cools.
What Sets Butternut Squash Apart
Unlike summer squash varieties like zucchini, butternut squash has a hard, tan outer skin and a sweet, nutty flesh. It requires a longer growing season, typically around 100-120 days, so early planting is key. It will not tolerate frost, so wait until after the last frost of spring. In my Zone 8 garden this is the first of May.
Growing Tips
- Plant butternut squash in full sun after all danger of frost has passed. It thrives in well-drained soil rich in organic matter. Space each plant about 3-4 feet apart, as they need room to sprawl or climb if you decide to trellis them.
- To save space, consider growing butternut squash vertically on a sturdy trellis. These squash can be heavy, so use slings or supports for the fruit as it grows to avoid breaking the vine.
- Look out for squash bugs, vine borers, and cucumber beetles, as these can damage your plants. Interplanting with flowers and herbs, such as marigolds and dill, can help deter these pests naturally. Cover with insect netting after planting to act as a barrier against these pests and remove once they flower so they can be pollinated.
Harvesting and Storing
Harvest when the skin is hard and uniformly tan, usually in early fall. Cure the squash in a warm, dry spot for 10-14 days, then store in a cool, dark place. Properly stored, butternut squash can last for months, making it a perfect winter staple.
Recipes:
Classic Baked Butternut Squash with Brown Sugar and Cinnamon
Ingredients: Butternut squash, brown sugar, cinnamon, butter, and salt.
Instructions: Slice butternut squash in half and scoop out the seeds. Rub with a little butter, sprinkle brown sugar, cinnamon, and a pinch of salt on top. Bake at 400°F for 45-50 minutes, until tender and caramelized.
Maple-Glazed Roasted Butternut Squash
Ingredients: Butternut squash, maple syrup, olive oil, salt, and pepper.
Instructions: Peel and cube butternut squash, toss with olive oil, maple syrup, salt, and pepper. Spread on a baking sheet and roast at 425°F for 25-30 minutes, stirring halfway through, until golden and slightly crispy on the edges.
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Happy Gardening
Karen
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