Squash Waltham Butternut - Cucurbita moschata

The 'Waltham' Butternut Squash is a variety of winter squash that produces shorter and stockier fruits with a less elongated neck than the classic Butternut. They resemble a club-shaped gourd with the seeds enclosed in the swollen part. The neck is solid and dense. At maturity, the fruits weigh between 1.5 and 3 kg. The flesh is bright orange, sweet and subtly fragrant, with a buttery texture and a flavour reminiscent of hazelnut. Under suitable conditions, the Waltham Butternut Squash can be stored for over a year. Sow the seeds from April to June and harvest from September to December. Courgettes and squashes are low in calories but rich in vitamins, especially vitamins A and B, and minerals.

From orange, green, red, yellow, and black to even blue, smooth, ribbed, warty, with tender skin, etc., squashes and courgettes offer an astonishing variety of shapes, colours, and sizes because they readily hybridise. That is why there are so many different varieties.

In common language, winter squash refers to pumpkins and other squashes with tough skin and delicately sweet flesh. On the other hand, summer squashes or courgettes refer to the different varieties harvested while still young and have tender skin. The latter are consumed with the seeds.

They all originate from America and belong to the large family of cucurbits. They were introduced to Europe in the 16th century.

• There are about ten species of squashes, with four being the most cultivated in our vegetable gardens. These are Curcurbita pepo, Curcurbita moschata or winter squashes, Curcurbita maxima, and finally Curcurbita argyrosperma.
• Curcurbita pepo: these are the most common in vegetable gardens and include certain pumpkins, courgettes, pattypan squashes, etc. They are generally recognised by their rigid and lobed leaves and angular peduncle with at least five ribs that do not widen at the insertion point on the fruit.
• Curcurbita moschata or winter squashes: they have soft leaves. The peduncle is heavily ribbed and visibly widens at the point of fruit insertion. The leaves are heart-shaped.
• Curcurbita maxima: these are mainly pumpkins. Their peduncle is rounded and becomes somewhat spongy. As the name of the species suggests, it mainly concerns varieties with large fruits. The leaves have five lobes.
• Curcurbita argyrosperma: very rarely found in our gardens, they have trilobed leaves and a thick, robust, and non-ribbed peduncle.

Generally trailing, they cling to any support with their tendrils. Female flowers can be distinguished from male flowers by their inferior ovary (below the flower), which resembles an embryo of a fruit. In many regions, male flowers are harvested just after pollination to be stuffed or made into fritters. There are many ways to consume squash and courgette. They can be sautéed, fried, baked, made into gratins, soups, or stuffed. Courgettes are a key ingredient in Provençal ratatouille, Italian caponata, couscous, and many other Mediterranean dishes.

Harvest: Pumpkins should preferably be harvested when ripe unless there is a risk of rotting. In that case, they can finish ripening indoors. Courgettes are harvested when young and fresh, still immature. All should be handled carefully and free from any cuts or bruises.

Storage: Courgettes can be cut into pieces and frozen for storage. Their delicate skin is not suitable for storage as is. Winter squash with tough skin can be stored for several months and consumed throughout the winter. Unlike other fruits and vegetables, they need warmth for optimal storage. There is no need to store them in a dark place, so you might as well keep them where their plump silhouette can be appreciated.

Gardener's tip: Place a slate or roof tile under the fruit. It will no longer be in direct contact with the ground, thus avoiding rotting due to moisture. Similarly, they particularly like slightly moist soils. Consider mulching around the plants, especially during the peak of summer. Pumpkins and courgettes are very susceptible to powdery mildew (a fungal disease that leaves a white fuzz on the surface of leaves). Be careful not to water the leaves or flowers. Pair your pumpkins with alliums like chives, onions, shallots, or legumes like beans or peas. On the other hand, the marriage of pumpkin and cucumber may be detrimental to both.