Squash Winter Butternut Waltham is a time-tested heirloom and All-America Selections winner, valued for sweet, nutty flavor and fine-grained orange flesh. Vigorous vines produce pear-shaped fruit with smooth tan skin, typically weighing 3–5 pounds. Roast the flesh for a flavorful side, blend it into a warming soup, or bake halves for an easy garden-grown meal. Sound, fully mature fruit offers good storage potential under suitable conditions. Each packet contains 100 non-GMO heirloom seeds.

Germination Rate: 85%. Test Date: Not provided. TLM.

Texas Minimum Germination Rate: 75%

Why Choose Waltham Butternut Squash?

• Sweet, Nutty Flavor: Dense orange flesh works beautifully in roasted dishes, soups, and smooth purées.
• All-America Selections Winner: Grow a recognized garden variety with a long-established place in home vegetable gardens.
• Useful Kitchen Shape: A solid neck and seed cavity concentrated in the bulb make the flesh convenient to cube and portion.
• Storage Potential: Fully mature, undamaged fruit can extend the harvest when stored correctly and inspected regularly.
• Vigorous Vines: Give plants warmth, room, steady moisture, and suitable fertility to support fruit development.
• Heirloom and Open-Pollinated: Grow a traditional non-GMO variety. Saving true-to-type seed requires mature fruit and suitable isolation from compatible squash varieties.

Planting Tips for Success

• Timing: Sow outdoors after frost danger has passed and soil has warmed. Allow a sufficiently long frost-free growing season for winter squash to mature; harvest timing varies with conditions.
• Sunlight: Choose full sun with at least 6–8 hours of direct light daily.
• Soil: Use fertile, well-drained soil around pH 6.0–7.0, amended with finished compost.
• Sowing: Plant approximately 1 inch deep. If starting indoors, transplant young seedlings carefully without disturbing their roots.
• Spacing: Space planting hills approximately 4–6 feet apart with rows 6–8 feet apart, allowing generous room for vines and avoiding overcrowding.
• Watering: Maintain consistent moisture at soil level, particularly during flowering and fruit development. Adjust watering to soil and weather rather than a fixed weekly schedule.
• Support: Use a sturdy trellis if training vertically, with slings to support heavy developing fruit. Otherwise allow vines room to run.
• Fertilizing: Follow soil-test guidance and fertilizer label directions. Avoid excessive nitrogen that favors leaves over fruit.
• Pollination and Care: Allow pollinators access to flowers. Inspect for squash pests and leaf disease; do not assume immunity or specific disease resistance.
• Harvesting: Pick before frost once the rind is fully tan and hard and the stem has begun drying. Cut from the vine with a short stem attached and handle gently.
• Storage: Store sound, mature whole fruit in a cool, dry, ventilated place away from freezing temperatures. Check regularly for soft spots and refrigerate cut flesh. Actual storage life varies.

Why Choose David's Garden Seeds®?

• Veteran-Owned: Supplying premium seeds since 2009.
• GO TEXAN Certified: Supporting local agriculture and communities.
• Integrity Pledge: David's Garden Seeds has taken the Seed Integrity Pledge.
• Vegetable Seed License: David's Garden Seeds has been granted a Vegetable Seed License for the State of Texas.

Cooking Methods

• Roasted: Peel and cube, toss with oil and seasonings, and roast until tender with golden edges.
• Baked Halves: Remove seeds, brush with oil, and bake until the flesh is easily pierced, then scoop it from the rind.
• Soup: Blend roasted flesh with sautéed onion, garlic, and broth for a smooth, savory meal.
• Purée: Mash or blend cooked flesh for a simple side or use in sauces and baked dishes.
• Pasta and Risotto: Fold roasted cubes into cooked pasta or risotto with herbs for a hearty vegetable dish.
• Stuffed: Prebake halves, add a cooked filling, and return to the oven until heated through.

Order Waltham Butternut Squash Seeds Today

Grow sweet, orange-fleshed butternut squash for comforting soups, roasted sides, and garden-to-table meals.

Nutritional Information

Existing generic baked butternut squash reference, not a Waltham-specific analysis. Applies to harvested flesh, not planting seeds. Per 1 cup (205 grams) baked butternut squash:

• Calories: 82
• Total Fat: 0.2 gram (0% Daily Value)
• Sodium: 8 milligrams (0% Daily Value)
• Total Carbohydrate: 21.5 grams (8% Daily Value)
• Dietary Fiber: 6.6 grams (24% Daily Value)
• Total Sugars: 4 grams
• Protein: 1.8 grams
• Vitamin A: 1,144 micrograms RAE (127% Daily Value)
• Vitamin C: 31 milligrams (34% Daily Value)
• Potassium: 582 milligrams (12% Daily Value)
• Magnesium: 59 milligrams (14% Daily Value)
• Folate: 39 micrograms (10% Daily Value)

% Daily Value is based on a 2,000-calorie diet. Values are estimates and vary with growing conditions, portion size, and preparation.

Important Disclosures

• Variety Disclaimer: Fruit size, color, maturity, yield, flavor, and storage life vary with conditions and care. Immature or damaged fruit does not store as well as sound, fully mature squash.
• Seed Storage: Keep unused seeds sealed in a cool, dry place away from sunlight, heat, and moisture. Properly stored winter squash seeds may remain viable for 4–6 years.
• Planting Zones: Grow as a warm-season annual where the frost-free period allows mature fruit to develop. Use local frost dates and soil temperatures to select planting dates.

Grow something beautiful. Grow something delicious. Grow with David's Garden Seeds®.

Roasted Waltham Butternut Squash Soup

Use harvested mature squash for this smooth, savory soup. The planting seeds in this packet are not recipe ingredients. Serves 4–6. Preparation: 20 minutes. Cooking: 55–70 minutes.

Ingredients

• 1 Waltham Butternut squash, approximately 3 pounds
• 2 tablespoons olive oil, divided, plus a little for serving if desired
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 teaspoon finely chopped fresh sage, plus a little for garnish
• 4 cups reduced-sodium vegetable broth, plus more as needed
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon black pepper

Directions

1. Heat the oven to 400°F. Lightly oil a rimmed baking sheet or use parchment rated for that temperature.
2. Wash and scrub the squash under running water and dry. On a stable cutting board, use a sharp, sturdy knife to halve it lengthwise, cutting beside the hard stem. Scoop out the seeds and stringy tissue.
3. Brush the cut flesh with 1 tablespoon olive oil. Place cut sides down and roast for 40–55 minutes, until easily pierced with a fork. Cool until safe to handle, then scoop the flesh from the rind.
4. Heat the remaining tablespoon oil in a large pot over medium heat. Cook the onion for 5–7 minutes until softened. Add garlic and sage and stir for 30 seconds.
5. Add roasted squash, broth, salt, and pepper. Bring to a gentle simmer and cook for 10 minutes.
6. Remove from the heat and blend with an immersion blender until smooth. If using a countertop blender, cool slightly and follow its hot-liquid instructions, working in small batches with a vented lid; never seal hot soup in a closed blender.
7. Add more broth to reach your preferred consistency. Warm gently, adjust seasoning, and serve with a little chopped sage and optional olive oil drizzle.

Serving and Storage

Serve with bread or a bean salad. Cool leftovers promptly in shallow containers and refrigerate within 2 hours. Use within 3–4 days and reheat to 165°F. This soup is not a shelf-stable canned product.