Saturday, March 21, 2015
Waltham butternut, an heirloom variety, is a great winter squash and they keep in your pantry for months (if properly cured by sun exposure, outdoors, for 4-5 days after harvest). They have harder vines than most squash, so are less susceptible to squash vine borers. I roast mine, pierced, but whole, in a 350-degree oven until soft. I scoop out the flesh for the best "pumpkin" pie ever! Start the seeds 4 weeks before your last average frost date.