Butternut squash (Cucurbita moschata) Seeds - 5 SeedsButternut squash (Cucurbita moschata) Seeds - 5 Seeds

Butternut squash (Cucurbita moschata) Seeds – 5 Seeds

$1.50

Butternut squash (Cucurbita moschata) Seeds – 5 Seeds

Light tan-colored winter squash with small seed cavities and thick, cylindrical necks without crooks.
Uniform fruits avg. 9″ long, avg. 4-5 lb. The flesh is smooth-textured and has a unique sweet flavor, particularly after 2 months’ storage.

25 in stock (can be backordered)

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Description

Butternut squash (Cucurbita moschata) Seeds – 5 Seeds

Light tan-colored winter squash with small seed cavities and thick, cylindrical necks without crooks.
Uniform fruits avg. 9″ long, avg. 4-5 lb. The flesh is smooth-textured and has a unique sweet flavor, particularly after 2 months’ storage.

GROWING:
Fertile, well-drained soil with a pH of 5.8–6.8 is best. Plastic mulch and fabric row covers (AG-19 grade) can aide plant establishment and exclude insect pests during the seedling stage. Row covers should be removed when plants begin to flower. Poor fruit development may indicate insufficient pollination.

TRANSPLANTING:
Sow 2-3 seeds per 2″ container or plug flat about 3 weeks prior to transplanting. Thin to 1 plant/container or cell with scissors. Harden plants 4–7 days prior to transplanting. After danger of frost has passed, transplant out according to the spacing recommendations for each variety Handle seedlings carefully; minimal root disturbance is best.

DIRECT SEEDING:
Sow 2 seeds at the appropriate spacing interval for the variety’s vine length, 1/2-1″ deep. Thin to 1 plant per spacing interval after seedlings are established.

PLANT SPACING:
Bush to short-vine habits generally require 6′ between-row spacing, while long-vine habits require 12′ between-row spacing. In-row spacing depends on fruit size and is generally: small, 18-24″; medium, 24-36″; large, 36-48″.

HARVEST:
Fruits are typically ready about 50-55 days after fruit set, and should be harvested before any hard frosts. Cut fruits from vines and handle carefully. Sun cure by exposing fruits for 5-7 days or cure indoors by keeping squash at 80-85°F/27-29°C with good air ventilation.

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