Easy to grow and an excellent keeper, Butternut squash is an attractive winter squash with a sweet taste and excellent texture. Delicious roasted or baked, and amazing in soups.


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Germination7 - 10 Days
Sowing MethodStart in Pots / Trays
Days to Maturity100 Days
Seed Count10
Recommended Soil pH6.0-7.0

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Butternut squash is an attractive, easy to grow winter squash with an excellent flavour and excellent keeping capacity. The fruits are slightly smaller than many other winter squash (an average weight of 1.5kg/3lbs), allowing the plant to produce around 4 to 5 fruits per plant. One of the great benefits to cultivating butternut squash is that it’s resistant to powdery mildew, which in turn supports increased sugar production, allowing for a sweeter fruit. Like most winter squash plants, Butternut is a trailing squash that needs room to sprawl. Even so, its compact vines make it the winter squash of choice if space is at a premium.

Starting out

Starting Indoors: Sow 2-3 seeds in 2" modules 3 weeks before transplanting outdoors (peat or cardboard containers are ideal). Be careful not to over water, as squash seeds are quick to rot in overly moist, airless compost or soil.

Sowing Seeds Indoors
Transplant to Pots

Thin to strongest 1-2 plants per module. Harden off gradually and transplant outside after all danger or frost has passed and the weather is warm and settled. (In most climates this is towards the end of May.) Squash has a very tender rooting system so be extra careful not to disturb.

Plant 18-30" apart.

Direct Seed: Sow in late spring when the soil has warmed to around 70°F (21°C) and the danger of frost has passed. Sow 1-2 seeds Plant 18-30" apart and 1/2-1" deep. Thin to 1 plant per spot.

For best results, plant at the top of a shallow mound. As the squash grows it will produce a mass of white roots on the surface of the soil. Cover these with compost or well-rotten manure as they appear.

Transplant to ground
Watering and Feeding


Keep squash plants well watered at every stage of their development. Squash are heavy feeders and can enjoy up to weekly feedings of liquid seaweed or other similar fertilizers. Mulch well to discourage weeds and conserve water.


Harvest when fruit is fully mature and the foliage has died down (but before the first frost). Cut stems about 1" from the fruit, ideally after the stem has dried and the skin has hardened. (Again squash are not frost-hardy and must be harvested before the first frost of the year.) Handle the fruits carefully to avoid scratching or bruising them. Leave in the field for 5-7 days in full sun to dry and toughen the skin.

With good storage, Metro Butternut squashes should last through February or even later. Store at temperatures between 50-60°F (10-15°C), with 50-75% relative humidity and good air circulation.

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