Squash – Waltham Butternut

SOWING: Sow seed directly into the garden in late spring after weather has warmed considerably and all danger of frost has passed. Seeds can be started in individual peat pots indoors or in the greenhouse 2 to 3 weeks before setting out. Cover seed with 1/2 to 3/4 inch of fine soil well firmed down.

SPACING: Plant seeds in hills sowing seeds 4 inches apart, 6 to 8 seeds per hill. Leave 4 to 6 feet between hills each way depending upon available space.

THINNING AND TRANSPLANTING: When plants are about 4 inches tall carefully thin or transplant to 3 healthiest plants per hill.

GERMINATION: One to two weeks depending upon weather and soil warmth. Keep soil moderately moist during germination.

Ed’s Special Advice: A well fertilized soil kept moderately moist is to its liking. Carefully place a board or some straw under maturing fruit to keep it from being bruised by moist soil. Gather before frost leaving part of stem attached. Cure in warm area for a week to 10 days, then store in dry area at 45 to 55 F.

SEED SAVING: If planted near other squash, may cross pollinate. Allow squash to fully ripen on vine. Remove seeds from squash, clean with water and dry for multiple days. Store in a cool, dry place.