Australian Butter Squash

90-100 days. Cucurbita maxima. A Pumpkin-shaped heirloom brought to us by the Aussie company responsible for saving Rainbow Chard from extinction, Australian Butter is a prolific, tasty and versatile winter Squash. It has a pale buff-orange, hard shell and sweet, dense, deep orange flesh that is dry with a very small seed cavity. When roasted, its custardy, silky-smooth texture is scrumptious instead of or alongside Potatoes with roasted meat and fowl or in a melange of roasted root vegetables sparked with herbed olive oil, balsamic vinegar and citrus zest. Weighing in at up to to 15 pounds, this long-keeper may be stored and used throughout the winter. (OP.)

One packet of about 25 seeds
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There is something extraordinary about the aroma of baking Winter Squash, bubbling with butter and brown sugar. Sun-loving Winter Squash is best direct-sown in well-draining, fertile, 60°F soil, two weeks past the last spring frost date. Plant them with plenty of elbow room since they love to ramble. Squash is simple to grow and transforms easily into nutritious, heart-warming dishes: soups, gratins or sumptuous Thai or Indian curries. Squash requires fertile soil and room to stretch in hot sunshine. Harvest with a sharp blade when skin is hard and the mature coloration appears, leaving some stem. Cure in the sun for ten days or in a dry room for five days. Properly cured Squash, kept cool and dry, keeps all winter long. Bee friendly. Deer resistant.

Average seed life: 3 years.
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