Plant of the week: Buttercup squash

Buttercup squash is rather plain on the outside, but cut it open and you are greeted with rich, sunny flesh that is delicious as is or in a variety of dishes.  Buttercup squash is a good source of phytochemicals, potassium, fibre, calcium, magnesium, and vitamins A, B and C.

Ideal growing conditions

Like most squashes, it needs full sun, and a lot of space to sprawl.  Dig holes about a foot wide and a few feet apart.  Fill each hole with compost and dirt until it forms a mound.

Start your seedlings inside, and move them outside only after the threat of frost has passed and the soil has warmed.  Be careful not to disturb the roots, as that may kill the plants.  Sow 2-3 plants in each mound.

(To increase germination rates, you can try soaking the seeds in water for a few hours before planting them, or growing them in-between sheets of wet paper towels and placing these towels in baggies over a warm heat vent).

Water the plants regularly, and ensure that the vines do not grow into the lawn where they are susceptible to damage by squash borers.  You may choose to train the vines to grow up trellises or fences.

Harvesting, using, and preserving

Buttercup squash are ready when the skin is hard.  You may choose to cut away the vines near the fruit to help them ripen.

Harvest the squash before the frost.  Cut the stem about an inch away from the fruit.  The stub of the stem will help to prevent the fruit from drying out.  Let the fruit cure in the sunlight for up to a week, then move it to a cooler location to store.  It may keep for up to six months; check it frequently and use it before it begins to soften.

This squash may roasted, made into soups, added to casseroles, baked in breads, and more.  It can be used in many recipes as a substitute for pumpkin.  To bake it, I cut it in half, scoop out the seeds, then put both halves (cut side up) on a baking sheet and bake it at 350C until it’s soft.  To eat it as a side, scoop the flesh off the rind, mash it in a bowl, then add a bit of butter and nutmeg.



  • Beans
  • Corn
  • Cucumbers
  • Lettuce
  • Melons
  • Peas


  • Broccoli
  • Cauliflower
  • Avoid planting alongside other winter squash if you intend to save your seeds.  Pollinators may cross-pollinate the plants, resulting in strange hybrids growing from your seeds.

Fun facts

  • The first buttercup squash plant was discovered in 1925, as a chance cross between two other squash varieties.  It was selectively bred until 1931, when it was first released under the buttercup name