Winter Burgess Buttercup Squash
Heirloom

Buttercup has very sweet, fine-grained, stringless flesh that is excellent for steaming or baking. May be used as a substitute for mashed sweet potatoes. As a winter squash, it will store for several months. Burgess produces 4 - 5 fruits per plant with 6' vines.

When to sow outside: RECOMMENDED. 2 to 4 weeks after average last frost and when soil temperatures have risen above 60° F.

When to start inside: Not recommended except in very short season climates, 2 to 4 weeks before average last frost. Sow in individual pulp pots that can be planted directly in the ground.

Harvesting: Harvest just before the first fall frost, (do not leave in the garden when temperatures drop below 33° F) when the squash’s rind is hard enough that you can’t dent it with your fingernail. Cut, (don’t break the stems off) leaving 2" of stem attached. If stem attachment is broken, the squash will rot in a few weeks. Though fruits are hard and may seem indestructible, treat them gently; a bruised squash spoils quickly.

Artist: Donna Clement