Butternut Squash is a warm-season annual vegetable known for its sweet, nutty flavor and smooth, tan skin. The fruits are typically 8–12 inches long with dense orange flesh, perfect for roasting, soups, and purees. Plants produce vigorous vines that require space to sprawl or can be trained on a trellis.
 
Uses:
Culinary: Ideal for roasting, soups, casseroles, and baking. Rich in vitamins A and C.
Storage: Excellent keeper; stores for months in a cool, dry place.
 
How to Plant:
Timing: Direct sow outdoors after the last frost when soil is warm (65°F+), or start indoors 3–4 weeks earlier.
Soil: Fertile, well-drained soil enriched with compost.
Sunlight: Full sun for best growth.
Spacing: 36–48 inches apart; allow room for vines to spread.
Germination: 7–10 days at 70–95°F.
Watering: Consistent moisture; avoid wetting foliage to reduce disease risk.
 
Companion Planting Tips:
Good Companions: Corn and beans (classic “Three Sisters” planting), nasturtiums (repel pests).
Avoid: Potatoes (compete for nutrients and space).