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Butterscotch Butternut Squash

  • Butterscotch Butternut Squash is a unique and flavorful variety of winter squash that is known for its sweet and nutty taste. It has a tan-colored exterior with a bulbous shape and a small bulb at the bottom, similar to a traditional butternut squash.This variety of squash is a favorite among gardeners and chefs alike due to its delicious flavor and versatility in the kitchen. It can be used in a variety of dishes, from savory soups and stews to sweet pies and cakes.


    Seeds per pack: 15

    • Soil Preparation: Butternut squash prefers well-draining soil that is rich in organic matter. Before planting, work compost or well-rotted manure into the soil to improve its texture and fertility. Squash prefers a soil pH of 6.0 to 6.8.

    • Planting: Butterscotch Butternut Squash is a warm-season crop that should be planted after the danger of frost has passed. Plant seeds directly in the garden, spacing them about 2-3 feet apart in rows that are 6-8 feet apart. Alternatively, you can start seeds indoors 3-4 weeks before your last expected frost date.

    • Watering: Butternut squash requires regular watering to keep the soil moist. Provide about 1-2 inches of water per week, depending on weather conditions. Avoid overwatering, as squash can be prone to fungal diseases in waterlogged soil.

    • Fertilizing: Squash are heavy feeders and require regular fertilization to produce a bountiful harvest. Use a balanced fertilizer at planting time, and apply additional fertilizer every 4-6 weeks throughout the growing season.

    • Pest and Disease Control: Squash can be susceptible to a variety of pests and diseases, including squash bugs, cucumber beetles, and powdery mildew. To control pests, use insecticidal soap or neem oil as needed. To prevent disease, practice good sanitation and avoid overhead watering.

    • Harvesting: Butterscotch Butternut Squash is ready to harvest when the skin has turned tan and is hard to the touch. Cut the squash from the vine using a sharp knife or scissors, leaving a few inches of stem attached. Be careful not to damage the stem or other squash in the process.

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