A popular favorite of the winter squash varieties, Butternut squash is part of the curcurbit family. Their sweet and nutty flavor makes for an excellent roasted side dish or a silky soup that is reminiscent of the perfect autumn day.
As they are high in vitamins, minerals and full of antioxidants, they provide a boost in nutrition, supporting the immune system and helping to balance blood pressure. While they bring a lovely sweetness to savory dishes, they can also be used in baking recipes such as pies, breads and muffins as a substitute for pumpkin.
Growing butternut squash in GardenSoxx® | Plant Family: Curcurbitaceae
Nutritional Information For Butternut Squash
Nutritional Facts - per 100/g
|Nutrient||Amount||% Daily Value|
|Total Fat||0.1 g||-|
|Dietary Fiber||2 g||-|
How to Grow Butternut Squash in Your GardenSoxx®
Butternut squash plants thrive in warm weather, and have a longer growing season than some other squash varieties. If you are in a colder growing zone, it is advisable to start seedlings indoors, hardening them off properly and waiting until all risk of frost has passed before transferring them outdoors. Acquiring seedlings from a nursery can save you some time and effort. While it isn’t necessary, growing butternut squash up a trellis can be beneficial for maximizing space in your garden and keeping the fruit off the moist ground where it risks rotting before it is ready to pick.
Butternut Squash Seed to Harvest Time: Approximately 115 days
How to Harvest Butternut Squash
Butternut squash should not be left on the vine during a fall frost as the fruit will risk being damaged. Pay close attention to the seasonal changes to know when the best time to harvest will be. When the vine stems dry up and begin to turn brown, and the skin of the squash is thick enough that it cannot be pierced by your fingernail, it is time to cut the fruit from the vine. Squash should be cured if they are going to be stored for longer periods of time. Keeping the stem on the squash will allow them to cure properly without the risk of rotting.