Squash, Burgess Buttercup
(Cucurbita maxima) Turban shaped, dark green-grey fruits with a distinctive cup-button on blossom end. Thick orange, dry flesh has a sweet rich flavour. This is our favourite baking squash!! Unlike many squashes whose flesh can be fibrous and watery, when baked and mashed with butter the texture is more like fluffy mashed potatoes.
Burgess Buttercup squash was introduced in 1932 by Burgess Seed & Plant Co. of Bloomington, Illinois and was the benchmark for may years for all other small winter squash. (Still is)
Squash were first cultivated in the Americas and brought to Europe by explorers returning with their discoveries. They have been documented as a part of human culture for thousands of years.
Fruits weigh about 3-4lb each. and has been the standard storage variety for years. To keep squash through the winter, they should be cured at about 80F for a week to harden the skins, (we just set them on the floor around the woodstove) then kept in a cool dry place where they should last though to mid-winter or even to the spring if you're lucky. If you don't have suitable storage, squash can be cooked and frozen.