Waltham Butternut Squash Guide

This bodacious butternut boasts an average 5lb. fruit. This heirloom All-American Selection winner is still the most widely grown butternut and is loved for its smooth texture and sweet taste.

TO SOW

Waltham Butternut squash grows best in warm weather between 60°F-95°F. They do great in small gardens and pretty large containers (5-10 gallon). Bank on Seeds recommends direct seeding.

If Direct Seeding

  • Direct seed outside 3-4 weeks after last frost date; or
  • Direct seed into a container 24 inches wide and 12 inches deep anytime of the year. It can be placed outside when the temperature is between 65°F-95°F; or

If Transplanting

Begin the growing season early and start the squash seeds indoors 3-4 weeks before last frost date in biodegradable pods that will let the roots grow through. Germination is best and fastest between 65°F-75°F. It can be transplanted outside 6 weeks later.

Sow seeds 1 inch deep and 24 inches apart with rows spaced 18-24 inches apart. Germination will take 4-9 days.

TO GROW

Squash likes well-draining, loose soil with lots of aged compost and organic matter. They also love full sun and warm weather. Water often and consistently to keep the soil evenly moist, especially on hot days. Check the top 1-2 inches of soil and if dry, water it. Do not let dry between watering.

Apply mulch around the area to retain moisture and deter weeds. Use 5-10-10 fertilizer every 4-6 weeks.

TO REAP

Waltham butternut squash develops in 105 days. The butternut squash is ready when the outer skin is hard enough not to be punctured by your nail. Cut the squash, leaving 3 inches of stem above the fruit to keep fresh longer.

PESTS/DISEASES

Aphids, squash bug, borer, cucumber beetles – handpick or spray off, neem oil, row cover or plant collar, insecticidal soap

Wilt, mosaic virus, mildew, blossom end rot – crop rotation, ensure enough air flow, keep free of debris

*Companion plant squash with bush beans, peas, nasturtiums, marigolds, and borage. Avoid planting with cabbage, lettuce, cauliflower, and potatoes. *


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