Butternut squash
A popular winter squash, butternut offers sweet, nutty-flavoured flesh that's fantastic roasted or in soups. It needs a long, warm growing season and plenty of space to sprawl, but the reward is a prolific harvest of nutrient-rich fruits.
Butternut squash seeds
£2.49 in the shop
Calendar
Sow
Late April – May, indoors in pots. Directly sow in late May – early June when soil is warm and frost risk has passed.
Plant out
Late May – early June, after hardening off. Plant into well-prepared 'hills' or mounds.
Harvest
September – October, when skin is hard and uniformly tan.
Conditions
Sun
Full sun, 6–8 hours a day.
Water
Deep and consistent watering, especially during dry spells and fruit development. Water the base of the plant.
Soil
Rich, fertile, well-drained soil, pH 6.0–7.0. A heavy feeder, so amend generously with compost or manure.
Spacing
At least 1.5 – 2 metres (5-7 ft) between plants for trailing varieties. Bush varieties need less.
Containers
Bush varieties can be grown in very large containers (minimum 60 litres/15 gallons) with regular feeding and watering.
Indoors
Start indoors 3-4 weeks before planting out in individual pots (e.g., 9cm) to give them a head start.
Care and harvest
Feeding
Feed with a balanced liquid feed every 2 weeks once fruits begin to form, switching to a high-potash feed later.
Pruning
For optimal fruit size and ripening in the UK, limit fruits to 3-5 per plant. Pinch out the growing tips of vines after the last desired fruit has set.
Harvesting
Harvest when the skin is hard, colour is uniformly tan, and the stem is tough. Leave a 5-10cm (2-4 inch) stem attached. Cure in the sun for 10 days for better storage.
Storage
Store in a cool, dry place (10-15°C) for several months, often into winter. Do not store in the fridge.
Good companions: Corn, Beans, Radishes, Marigolds