Cucurbita moschata Nutterbutter

'Nutterbutter' Butternut Squash is a trailing variety, originating from the United States. It was selected by Dr Jodi Lew-Smith for the seed company High Mowing Seeds in the state of Vermont, with the aim of creating an early ripening variety with regular and uniform yield, and fruits rich in flavours. It produces bell-shaped fruits with yellow-orange, fine, buttery and melting flesh. With its sweet taste and slightly musky flavour, it can be consumed raw, grated, or cooked in velvety soups, gratins, and stir-fries. With a relatively short growing season (average 90 days), 'Nutterbutter' can also ripen in harsher climates. It is not very susceptible to mildew and adapts easily to all types of soil. Sow the seeds from March to May for a harvest in September-October. These are organic seeds.

Orange, green, red, yellow, black or even blue, smooth, ribbed, warty, with tender skin, etc. squashes and courgettes boast an astonishing variability of shapes, colours, sizes. They hybridise with remarkable ease, hence the huge number of varieties. 

In common language, winter squash refers to all kinds of pumpkins, potimarrons, pumpkins, etc. with tough skin and delicately sweet flesh. By summer squash or courgettes, we mean the different varieties that are harvested when the skin is still tender and young. These are consumed with the seeds.

They are all native to America and belong to the large Cucurbitaceae family. They were introduced to Europe in the 16th century. Generally trailing, they cling to any support with their tendrils. Female flowers are distinguished from male flowers by their inferior ovary (under the flower), resembling an embryo of fruit. In many regions, male flowers are harvested after pollination to be eaten stuffed or in fritters.  There are many ways to consume squashes and courgettes. They can be sautéed, fried, baked, made into soups, or stuffed. Courgettes are a key ingredient in Provençal ratatouille, Italian caponata, North African couscous, and many other emblematic Mediterranean dishes. Courgettes and squashes are low in calories but rich in vitamins, especially provitamin A, vitamin B, and minerals.

Harvesting: squashes should be harvested when fully ripe, unless there is a risk of rotting. In that case, they can finish ripening indoors. Courgettes are harvested young and fresh, while still immature. Both should be handled with care and remain free from any cuts or bruises.

Storage: courgettes can be cut into pieces and frozen. Their fragile skin is not suitable for preservation as it is. Winter squashes with tough skin can be stored for several months and consumed throughout winter. Unlike other fruits and vegetables, they need warmth for optimal storage. There is no need to store them in a dark place, so it's best to store them where their plump silhouette can be appreciated.

Gardener's tip: place a slate or tile under the fruit. It will no longer be in direct contact with the ground, thus avoiding rotting due to moisture. They also particularly like slightly moist soils. Mulch around the plants, especially during the height of summer. Squashes and courgettes are very susceptible to powdery mildew (a fungal disease that leaves a white fuzz on the surface of the leaves). Avoid watering the leaves or flowers. Plant your squashes with alliums like chives, onions or shallots, or with legumes like beans or peas. However, the marriage of squash and cucumber may be detrimental to both parties.

Organic or "AB" seeds are derived from plants grown in organic agriculture (without the use of pesticides). They undergo no treatment after harvest. These seeds are suitable for organic market gardening.