Butternut Squash forms uniform, 4-5 lb fruits with smooth, tan skin that is easily peeled with a potato peeler. Flesh is finely textured and dark orange. Harvest when skin feels tough and can resist being punctured with a fingernail.
Plant in full sun in soil that is well amended with compost and a good vegetable fertilizer. Give each plant about 4 feet of space to grow.
Plant in full sun in soil that is well amended with compost and a good vegetable fertilizer. Give each plant about 4 feet of space to grow.
Blend cooked squash flesh into soup with fennel, onions, root vegetables, curry or fall spices. Slice thin and bake into gratins or casseroles with cream and cheese. Bake diced squash into bread pudding with apples or use it in place of pumpkin for a delicious pie. Butternut Squash will keep in cool, dry storage for many weeks.
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