Hardiness: Frost-sensitive, tender perennial usually grown as an annual; perennial in USDA zones 10 and warmer.
Plant Dimensions: 10″–12″ tall, about as wide
Variety Information: 1½”–2″ blooms in shades of creamy white, buttery yellow, and butterscotch-orange.
Exposure: Full Sun to Part Shade
Bloom Period: Blooms late spring to frost
Attributes: Attracts Pollinators, Rabbit and Deer Resistant, Edible Flower
When to Sow Outside: RECOMMENDED. 1 to 2 weeks after your average last frost date. Mild Climates: Sow in fall for winter bloom. Ideal soil temperature for germination is 55°–65°F.
When to Start Inside: Not recommended. 2 to 4 weeks before your average last frost date. Roots sensitive to transplant disturbance; sow in biodegradable pots that can be directly planted in the ground.
Days to Emerge: 7 – 14 Days
Seed Depth: ½” – 1″
Seed Spacing: A group of 3 seeds every 8″ ?–12″
Thinning: When 2″ tall, thin to 1 every 8″ ?–12″
Special Care: Soak seed in water for 12 to 24 hours before sowing. Darkness aids germination; sow at the recommended depth.
Squash Butterscotch F1
This adorable small-fruited butternut squash has an exceptionally sweet taste perfect for just one or two servings. Compact vines are space-saving for smaller gardens or those who just want to fit more plants into the space they have. This is another AAS Winners that is perfect for container gardens and will resist powdery mildew later in the season.
Culinary tip: pierce the skin then microwave whole squash for about 12 minutes, cut in half, spoon out the seeds, and enjoy!
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AAS WINNER DETAILS
Winner Type: National
Variety Name: Butterscotch F1
Common Name: Butternut squash
Type: Edible – Vegetable
Breeder: Johnny’s Selected Seeds
Close Market Comparison: Early Butternut, Metro
Duration Type: Annual
Light Needs: Full sun
Water Needs: Normal
Season Type: Warm season
Staking Required: No
Foliage Color: Green
Plant Habit: Compact
Fruit Color (Harvest): Tan
Fruit Shape: Butternut with straight neck
Fruit Size: 6 inches long, 3 inches wide
Fruit Weight: 1.25 pounds
Fruit Flavor Description: Uncommonly sweet, with nutty undertones and lightly starchy texture
Number Of Fruits Per Plant: 4 or more
IN THE GARDEN
Garden Spacing: 5-6 square feet per plant
Days To Harvest (Sowing Seed): 100
Days To Harvest (Transplant): 85
Plant Spread: 3 feet
Disease Resistances or Tolerances: Powdery mildew
HOW TO GROW
Transplant: Sow 1-2 seeds in 1.5-2 inch cell-type containers or pots, and thin to 1-2 plants/cell with scissors. Harden plants 4-7 days by reducing fertilizer, water, and temperature, moving flats outside if there is no frost danger. Transplant after frost danger, earlier only if plants are to be covered with floating row covers, about 18 inches apart. Take care not to disturb roots!
Direct seed: Sow in late spring when soil is at least 70°F (21°C) and weather settled after all frost danger. Sow 2 seeds/foot, 1 inch deep, in rows 3 feet apart. Thin plants 24 inches apart in the row.
Harvest: When stems are drying, fruits have mature color, and skin is hardening, cut stems about 1 inch from the fruits. Handle fruits very carefully. 1 or 2 light frosts are tolerable, but a hard frost or repeated light frosts will damage fruits.
Curing: To dry and toughen skins, expose fruits to the sun for 5-10 days, covering at night when frost is expected. To cure indoors, expose squash to 80-90°F (27-32°C) with ventilation for 3-5 days.
Storage: Store at 50-55°F (10-13°C) with 50-75% humidity and good air circulation.
Diseases and pests: At time of planting, cover with row cover to protect from insect pests. Control cucumber beetles, squash bugs, and vine borers with azadirachtin or pyrethrin. Control of cucumber beetles early in the season is important, as the insects spread bacterial wilt disease. Prevent disease with crop rotation and good sanitation.