Les semis de La Seigneurie
Squash - Buttercup
Squash - Buttercup
Couldn't load pickup availability
One of the best winter squashes. Flesh yellow, rich, thick sweet and with a fine and dry texture. A turban-shaped fruit with a tough green mottled and gray streaked bark. Harvest after the first frost or when the part of the bark touching the ground begins to turn orange. Water generously in times of drought.
Flavor : Sweet and dry
Preparation ideas : Preheat the oven to 400 F. Cut the squash in half vertically.
Tip: if too difficult to cut, put the squash in the oven for about 15 minutes on a baking sheet, to soften the skin. Scrape out seeds and fibers. Brush the flesh with olive oil. Place the halves, skin side up, on a baking sheet lined with parchment paper and place in the oven. When the skin is easily pierced with a knife, remove from the oven. Cool slightly and peel or cut the skin from the flesh. Mash like potatoes and season with salt and pepper.
Seed Type : Heirloom
Latin name : Cucurbita maxima
Sow the seeds directly after the last frost, or for an earlier crop, start indoors 3-4 weeks before the last frost. The soil should be rich and well drained. Generous watering is necessary if the weather is dry.
Seeding depth: 2.5cm (1")
Space between plants: 60 to 90cm (24 to 36")
Space between rows: 1.5 to 1.8m (5 to 6')
Harvest after the first frosts, or when the skin begins to turn orange on contact with the ground.
