Butternut Squash, Winter Squash 'Waltham'

Vines keep growing and growing producing a good many butternuts. Taste is good.

Prolific and great tasting. Stores well into the next season.

It was an AAS winner in 1970 and is "the result of years of patient refinement and selection by Bob Young of Waltham, Mass.

This was a big hit in my garden this year! A great keeper, lovely sweet taste and was the best producer in our squash plot!

This is one of my family favorites. I grow more every year and never have enough. I learned that it is better to leave them on the vine...Read More until the vine dies, then store a couple weeks more in a cook but frost free area so they will ripen. Deborah Madison says in one of her books that it is the best American squash.

Harvest before first frost or when ready. Leave 1-2 inches of stem attached.

Excellent for storing, and is great baked, st...Read Moreeamed, broiled, mashed and in pies or custards. Store in a cool (45-55 degrees F.), dry place to prevent shrivel, lose weight, and to postpone spoilage as long as possible.

Excellent resistance to vine borers.

Plant late in the Spring when soil is warm and all danger of frost is gone. Cover when a threat of 40 degrees or cooler is present during Spring.

Vines range up to eight feet.

Tasty and productive. I couldn't ask for a better winter squash. They keep for long periods and bake up to a wonderful texture.

This is a winter squash noted for its longevity in storage, as well as it's unique buttery flavor.

Sow after all threat of...Read More frost is passed. Most varieties take 90 days to mature.