Waltham Butternut Squash Seeds, Organic
Waltham Butternut Squash Seeds, Organic
Cucurbita moschata
This butternut, an AAS winner in 1970, was the result of years of patient refinement and selection by Professor Robert Young of the Massachusetts Agricultural Experiment Station in Waltham. Prized for its straight necks, rich dry yellow-orange flesh, nutty flavor, and high-yielding vines. Fruits are 3-6 pounds and exceptional keepers. One of the most popular types of baking squash.
- 83-100 days
- Organic
- Best-selling winter squash
- Winter squash
- Straight necked fruits grow to 3-6 pounds
- Dry, yellow-orange flesh with nutty flavor
- High yielding vines
- One of the most popular types of baking squash
This variety works for:
- Baking
- Roasting
- Soups
- Pie
- Storage
To prepare your squash, rinse the exterior and then cut in half and remove the seeds before baking, roasting, etc.
Winter squash can be pureed and sweetened as an addition to breads, muffins, cakes and pies. Diced and roasted squash can be tossed in warm salads of grains and nuts or with sautéed kale.
Summer squash are best eaten when they are small and the seeds are immature. Sliced thinly, summer squash are used in gratins and savory pies or sautéed or breaded and fried.
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Waltham Butternut Squash Seeds, Organic
Cucurbita moschata
This butternut, an AAS winner in 1970, was the result of years of patient refinement and selection by Professor Robert Young of the Massachusetts Agricultural Experiment Station in Waltham. Prized for its straight necks, rich dry yellow-orange flesh, nutty flavor, and high-yielding vines. Fruits are 3-6 pounds and exceptional keepers. One of the most popular types of baking squash.
- 83-100 days
- Organic
- Best-selling winter squash
- Winter squash
- Straight necked fruits grow to 3-6 pounds
- Dry, yellow-orange flesh with nutty flavor
- High yielding vines
- One of the most popular types of baking squash
This variety works for:
- Baking
- Roasting
- Soups
- Pie
- Storage
To prepare your squash, rinse the exterior and then cut in half and remove the seeds before baking, roasting, etc.
Winter squash can be pureed and sweetened as an addition to breads, muffins, cakes and pies. Diced and roasted squash can be tossed in warm salads of grains and nuts or with sautéed kale.
Summer squash are best eaten when they are small and the seeds are immature. Sliced thinly, summer squash are used in gratins and savory pies or sautéed or breaded and fried.