Seeds, Squash Buttercup Organic (McKenzie)

Flesh is deep golden yellow, fine grained, thick, dry and sweet. Turban-shaped outside with a rind that is hard, green and flecked with grey stripes. Produces fruit 10 x 15 cm (4" x 6"). Harvest after the first frost or when the skin begins to turn orange when touching the soil.

Sow seed direct after last frost, or for an earlier crop, start indoors 3-4 weeks before last frost. Soil should be rich and well-drained. Generous watering is required if weather is dry.

Planting Depth: 2.5 cm (1")

Seed Spacing: 5-6 per hill or 5 cm (2")

Plantling Spacing: 3 per hill

Row Spacing: 1.5-1.8 m (5-6')

Seed Type: Heirloom

Plant Type: Vegetable

Latin Name: Cucurbita maxima

Preparation Ideas: Preheat oven to 400 F. Cut squash in half vertically. Tip: if too difficult to cut, place squash in oven for approximately 15 minutes on baking sheet, to soften skin. Scrape out seeds and fiber. Brush olive oil on the flesh. Place halves, skin side up, on parchment lined baking sheet and place in oven. When the skin is easily pierced with a knife, remove from oven. Allow to cool slightly and peel or cut skin off flesh. Mash like potatoes and season with salt & pepper.