This tip is for the average gardener who wants to grow the very best buttercup squash, using available organic compost and soil.
The very best squash is grown in compost, this results in a very tasty and moist meaty squash. If the buttercup squash is grown in plain dirt it tends to be on the dryer side and loses much of its flavour.
To start build a frame above ground approximately six feet by six feet (2m x 2m) and about two to three feet in height. Never use railway ties or landscape ties treated with presevatives. Toxic substances leaching into the soil will harm the plants and humans. In the spring fill this framework with leaves, grass, kitchen vegetable or fruit scraps, eggshells, and garden vegetation. Do not put meat or meat by-products in compost bin. Do not use grass that has herbicide or poisons applied to it. Mix in a few shovel fulls of dirt in each layer of about six inches.
Place an eight foot 2x4 on each end and span with another 2x4. Tie and drop bailing twine down from the top 2x4, spacing about a foot and a half. The squash will later be trained to climb the twine.
Dig four or five holes across the center and fill with garden dirt, this is where you will plant the squash seeds approximately one inch deep. I perfer "Buttercup" squash but the choice is yours. Plant the seeds after threat of frost is gone (germinates in 10-15 days). Keep the ground moist, the plant will grow slowly at first, and by July, the plant will grow up to six inches a day. Each day carefully wind the new growth around one of the strings of twine.
Water the bin well each day during the flowering period, don't let it dry out. The lower leaves will yellow if you underwater. Once the foliage is approximately six feet high and well filled out, pinch off any new growth so all the energy goes into growing fruit. Fruit will store well if placed in a cool room, but should be clean and dry without bruises or scratches. I have had them last right to March. Enjoy the fruits of your labor.
Picture Below
This squash patch was grown in soil with a 90% garden soil and 10% compost. Even though this patch received a greater amount of sun, the fruit is dryer and not as tasty as the squash grown in the above bin with a 90% compost and 10% garden soil. Both squash patches received 4 buckets of water daily plus whatever rain fall it got.
How To Cook Buttercup Squash
Cut the squash in half and scoop out the seeds and pulp. Place squash in a large pie plate with about 1/4 inch of water. Place the squash with cut side down and microwave for about twenty minutes or until done depending on the heat rating of your microwave.
Then you only have to place the cooked squash on a plate, add a little butter, salt and pepper to your liking and enjoy. If you pick your squash early in the season you can eat the skin also, as it is very tender at this time and very tasty.
Buttercup Squash Dietary Information
Buttercup squash is high in calcium and dietary fibre and one of the best sources of beta-carotene. The squash consists of 85% complex carbohydrates and has a protein source of about 12%. The combination of the two make for a great energy food. The skin is rich in iron. The best part is, it is not only heathy, but is scrumptious.
