Sativa - Butternut – Squash Seeds

• Plenty of flesh, few seeds: Thanks to its pear-like shape, the seeds are located only in the lower, bulbous part. The long neck consists of pure, firm flesh that is excellent for cooking.
• Kitchen star: Whether as a velvety soup, roasted in the oven, in a curry or even finely grated into cakes – the butternut squash is a true all-rounder. Unlike the Hokkaido, however, it should be peeled.
• Storage wonder: When stored correctly (in a dry place at approx. 12–15°C), this squash keeps very well throughout the winter.

Growing & Care

The butternut squash thrives in warmth and requires a sufficiently long growing season to develop its full flavour:

• Location: Full sun and sheltered from the wind. As a musk squash, it requires more warmth than garden squash.
• Soil: Deep, loose and very nutrient-rich. A spot directly on or next to the compost heap is ideal.
• Growth: The plant is a vigorous climber and requires plenty of space in the garden to spread out.
• Water: Due to the large leaves, a lot of moisture evaporates; regular watering at the base (not over the leaves) is important.

Key planting information

• Botanical name: Cucurbita moschata
• Fruit weight: 1.5–2.5 kg
• Growing time: approx. 120 days (note the long ripening period)
• Sowing depth: 3–4 cm
• Spacing within the row: 100 cm
• Spacing between rows: 150–200 cm
• Heat requirement: High (sensitive to frost)
• Nutrient requirement: Medium to high

Tips for a successful harvest

As the butternut squash has a growing period of around 120 days, it is advisable in cooler regions to start the plants off in pots on the windowsill from mid-April. They should only be planted out after the last frosts (mid-May). Harvest in autumn as soon as the stem has lignified and the skin is so hard that it can no longer be scored with a fingernail. It is essential to bring it indoors before the first frost.