Squash Winter Buttercup produces medium-small fruit weighing about 3–5 pounds, with a dark green, blocky exterior and a distinctive gray button at the blossom end. This Burgess-strain heirloom has deep orange flesh prized for its rich, sweet flavor and smooth texture. Roast a pan of tender cubes, bake wedges, or turn the cooked flesh into a comforting mash. Harvest is approximately 95 days under favorable conditions, with fruit production varying by growing conditions. Each packet contains 50 non-GMO heirloom seeds.

Germination Rate: 98%. Test Date: 11/25. TLM.

Texas Minimum Germination Rate: 75%

Why Choose Buttercup Winter Squash?

• Rich, Sweet Flesh: Deep orange flesh brings satisfying flavor and smooth texture to roasted dishes, soups, and mashes.
• Distinctive Burgess Strain: Dark green, blocky fruit with a gray blossom-end button makes this squash recognizable in the garden and kitchen.
• Manageable Fruit Size: Fruit weighing approximately 3–5 pounds provides generous flesh for family meals without an oversized harvest to handle.
• Versatile Winter Squash: Bake, roast, steam, or purée the mature flesh for savory or lightly sweet preparations.
• 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: Direct sow after frost danger has passed and soil has warmed. Allow a long enough frost-free season for approximately 95 days to maturity, with extra time as local conditions require.
• Sunlight: Choose full sun with at least 6–8 hours of direct light daily.
• Soil: Prepare fertile, well-drained soil with finished compost. Avoid places that remain waterlogged.
• Sowing: Plant approximately 1 inch deep and maintain even moisture during establishment.
• Spacing: Leave several feet between planting stations and generous room for vines to spread. Adjust spacing to your bed layout and local growing guidance.
• Support: Let vines run across a roomy bed or use a strong trellis with slings for developing fruit. Do not lift mature squash by its stem.
• Watering: Water deeply and consistently at soil level, especially during flowering and fruit development. Mulch established plants without burying the crown.
• Fertilizing: Follow soil-test recommendations and fertilizer label directions. Excess nitrogen can encourage leaves at the expense of fruit.
• Pollination and Care: Allow pollinators access to flowers and inspect regularly for squash pests and leaf disease.
• Harvesting: Harvest mature fruit with hardened rinds before frost. Cut the stem rather than pulling fruit from the vine, leaving a short stem attached.
• Storage: Handle gently and store sound, mature whole squash in a cool, dry, ventilated place away from freezing temperatures. Check regularly for soft spots and refrigerate cut flesh.

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 the flesh, toss with oil and seasonings, and roast until tender with golden edges.
• Baked: Remove seeds from halves or wedges and bake until easily pierced with a fork, then scoop the flesh from the rind.
• Steamed: Steam prepared pieces until tender for a simple side or a base for mashing.
• Mashed: Mash cooked flesh with butter or olive oil and herbs for a rich, smooth side dish.
• Soups and Purées: Blend cooked flesh with broth and seasonings, adding liquid gradually to reach your preferred consistency.

Order Buttercup Winter Squash Seeds Today

Grow sweet, deep orange Buttercup squash for flavorful roasted dishes, comforting soups, and garden-grown sides.

Nutritional Information

• Harvested Flesh, Not Planting Seeds: Food information applies to mature squash flesh harvested from the plants, not the contents of this packet.
• Serving Context: A practical serving is 1 cup of cooked squash flesh; weight depends on preparation.
• Variety-Specific Data: A verified Buttercup nutrient analysis and % Daily Value breakdown are not available in this listing.
• Preparation Matters: Oils, butter, broth, and toppings change the nutritional content of the finished dish.

No variety-specific nutrient quantities are claimed. Nutritional content varies with growing conditions, serving size, and preparation.

Important Disclosures

• Variety Disclaimer: Fruit size, shape, button development, maturity, yield, and flavor vary with climate and care. Maturity estimates are not a guaranteed harvest date.
• Seed Storage: Keep unused seeds sealed in a cool, dry place away from sunlight, heat, and moisture.
• Planting Zones: Winter squash grows during the warm season. Use local frost dates and soil temperatures to plan a season long enough for fruit to mature.

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

Garlic-Rosemary Roasted Buttercup Squash

Use harvested mature Buttercup squash for this savory side dish. The planting seeds in this packet are not recipe ingredients. Serves 4–6. Preparation: 20 minutes. Cooking: 30–40 minutes.

Ingredients

• 1 Buttercup squash, about 3–4 pounds, yielding approximately 6 cups peeled cubes
• 2 tablespoons olive oil, divided
• 1 tablespoon finely chopped fresh rosemary
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon black pepper
• 3 garlic cloves, finely minced

Directions

1. Heat the oven to 425°F. Lightly oil a large rimmed baking sheet, or use parchment rated for that temperature.
2. Wash and scrub the squash under running water, then dry. On a stable cutting board, use a sharp, sturdy knife to halve it, cutting beside the hard stem. Scoop out the seeds and stringy tissue.
3. Cut into manageable wedges, carefully remove the rind, and cut the flesh into approximately 1-inch cubes.
4. Toss the cubes with 1 1/2 tablespoons olive oil, rosemary, salt, and pepper. Spread in one layer with space between pieces; use two pans if necessary.
5. Roast for 25 minutes, turning once. Mix the garlic with the remaining 1/2 tablespoon oil and toss with the squash.
6. Roast another 5–15 minutes, until fork-tender with lightly browned edges. Check early to keep the garlic from burning.
7. Taste, adjust seasoning, and serve warm.

Serving and Storage

Serve alongside beans, cooked grains, or roasted dishes. If the rind is difficult to remove safely, bake seeded halves until tender and scoop out the flesh instead; the texture and cooking time will differ. Refrigerate leftovers within 2 hours in a covered container, use within 3–4 days, and reheat to 165°F before serving.