Squash, Waltham Butternut
(Cucurbita moschata) This butternut variety was the result of years of patient refinement and selection by Bob Young of Waltham, Massachusetts. In 1970 it won the All American Selection award for its performance and flavour.
Butternut is probably the most popular variety of squash and is great for soups, baking, or used cubed in Asian cuisine. It is easy to prepare as the seeds are in the bulbous end so you just have to cut the rest of it in slices, trim off the skin and cube it. You can then steam or braise it for immediate use, or do some extra and put the steamed cubes in the freezer.
This is also a good keeper, prepared as described under Burgress Buttercup. The flesh is also dry (not as dry as Buttercup) sweet and flavourful and the squash will grow from 3-6 pounds.
(85 -100 days)