Buttercup has a rich, nutty sweetness that really shines in soups, and its firm, dense flesh makes it perfect for roasting alongside a weekend joint. The fruits are deep green with a few pale stripes and a slightly flattened, globe-like shape. This is a long-standing favourite with gardeners and cooks alike, often praised as one of the tastiest squashes you can grow.
This variety is part of our naturally nurtured range, the seed comes from an organic source.
SOW: from late April to the end of May, start 1 seed per pot or module, 20-25mm deep. Keep moist but not waterlogged.
GROW: harden off and plant out after all danger of frost has passed. In cooler areas you can protect young plants with cloches until they have settled in. After harvesting in late summer leave them outdoors for about 14 days to harden the skin for storing (protect from frost) or ripen in a greenhouse.
ENJOY: we love the sweet flesh roasted, it also makes wonderful pies & soups. This variety can be stored. Roasted wedges take 20-30mins at 180C, brush oil over all cut surfaces, season or use herbs or spices.
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