Waltham Butternut Squash
Certified Organic Seed
A beloved heirloom butternut variety.
No garden crop soothes the soul like butternut squash. Its smooth, sweet, and nutty flesh entices as it bakes in the oven. For this hallmark experience of autumn we are indebted to insurance-man-turned-farmer Charles Leggett, who developed the Waltham Butternut variety in Massachusetts during the mid-1940s. Leggett combined the dense, easy-to-peel flesh of old “gooseneck” types with the flavor and texture of the best eating squashes. The result? Pure comfort food, straight from the garden.
Waltham is also one of the best keepers: if well cured and kept somewhere cool and dry, your butternuts will keep their eating quality well into spring.
|Art Pack (25 seeds) On Sale!||$3.95 $2.96||In Stock|
|30 Seeds||$3.50||In Stock|
|90 Seeds||$6.50||In Stock|
|270 Seeds||$10.95||In Stock|
Direct sow after frost, or start indoors 2-3 weeks earlier. Transplant in hills spaced 6' apart, 3 plants per hill, or in rows 36" apart. Plants can grow 6' or more, so give plenty of space to take over. Keep watered for the first couple weeks, and then—in most years—you can forget about them until October. Be sure to harvest before frost: once nipped, the fruits develop soft spots and quickly spoil in storage. Harvest when squash are buff-colored with no trace of green. Cure somewhere warm and dry for a week, then store in a cool, dry, dark place.
|Days to Germination||7-10 days|
|Days to Maturity||70 days|
|Spacing in Row||24-36"|
|Spacing Between Rows||36-48"|
|Height at Maturity||24"|
|Width at Maturity||4'|
|Sun Preference||Full Sun|
Artwork by Lora Shelley. Lora works with the soft tones and textures of pastels to create this cozy winter kitchen scene. It embodies the wholesome pleasures of house cats, Hoosier cabinets, and the warmth of home-cooked butternut squash.