June 2022: Waltham Butternut Squash

This month's seed kit features Waltham Butternut Squash! To support our environment, some seed kit materials are now available digitally.

Waltham Butternut Squash

This is the quintessential Winter Butternut Squash! The tear-shaped fruit is a great source of vitamins and nutrients. Bake it and add a little butter for one of the tastiest treats a garden might hold.

Planting Instructions

• Culture: Plant outdoors 1 – 2 weeks after average last frost date. Prepare planting area with small mounds spaced 4-6' apart and measuring about 12" in diameter and 6-8" tall. Place 2 – 4 seeds in each mound about 3 – 4" apart and 1" deep. When plants are 5-6" tall, thin to 2 – 3 plants per mound.
• Water: Keep soil moist, but not saturated, until seedlings emerge (10-14 days). Thereafter, provide even moisture on a regular basis to prevent complete drying of soil.
• Harvest: Butternuts reach maturity in 100-120 days, and are ready to pick when the skin turns hard and is difficult to pierce with fingernail. Harvest by cutting the vine leaving a 2-3" stem. Allow to cure in the sun for a week and then store in a cool, dry area until ready for use.
• Culinary Tips: Butternuts are a great substitute for pumpkin. Try in pie or kaddo!

More About Waltham Butternut Squash

Butternut squash is grown around the world. In the Bay Area, it grows best in the summer and is harvested in the fall. If possible, plant the seeds in an area large enough to accommodate this fruit's trailing vines, which can grow up to 15 feet long. The mature squash is so versatile that it can be enjoyed in dishes from salad to dessert or even used as home décor in a fall centerpiece.

Butternut Squash Hummus

• Serves: 6
• Prep time: 15 minutes
• Cook Time: 30 minutes

Ingredients:

• 2 c. butternut squash (about 1.5 lb.), peeled, seeded, and cubed
• 1 tsp. kosher salt
• ½ tsp. cayenne pepper
• 1 can chickpeas 15.5 oz., drained
• ¼ c. tahini
• 2 garlic cloves, minced
• 3 tbsp. extra virgin olive oil
• ¼ tsp. ground black pepper
• 1 tsp. smoked paprika
• 2 tbsp. cold water
• 1 lemon, juiced (about 2 tbsp.)
• ½ tsp. ground cumin

Instructions:

1. Preheat oven to 400°. Cut off the top and bottom of the squash. Cut the squash in half. Use a spoon and scoop out the seeds and stringy parts. Peel and cut into 1" cubes.
2. In a bowl, combine butternut squash, 1 tbsp. olive oil, cayenne pepper, smoked paprika, ½ tsp. kosher salt, and ground black pepper. Toss together to ensure butternut squash is well coated.
3. Place on parchment lined baking sheet and roast for 30 minutes. Remove the butternut squash from the oven and cool.
4. Add butternut squash, 2 tbsp. olive oil, ½ tsp. kosher salt, chickpeas, cold water, tahini, lemon juice, garlic and ground cumin into a food processor.
5. Blend until smooth.

Craft: Rainbow Nature Collage

You'll Need:

Natural resources, such as leaves, flowers, rocks, seeds, fruit, or vegetables in every color of the rainbow.

Instructions:

1. Get outside! Take a walk outside to search for collage materials (or check your refrigerator to make an edible version).
2. Be respectful of plants and neighbors. Be careful not to damage plants and don't collect anything on private property without asking permission first.
3. Collect leaves, flowers, rocks, seeds, fruits, and vegetables in every color of the rainbow.
4. Get creative with your materials. Sort them by color, then arrange them into a rainbow (or another design). Deconstruct flowers to spread out the petals or place them whole into the arrangement.
5. Enjoy the process of creating ephemeral (temporary) art and leave it for others to admire or snap a photo to share with friends (or the library!).