Specialty Crop: Butternut Squash

  • The butternut squash is the result of years of crookneck squash breeding to produce a variety with a more compact size, straight-necked trait, and stackable capabilities. 
  • Butternut squash is valued for its thin, edible skin, dense flesh, and small seed cavity that produces little waste in cooking.
  • Once known as “vegetable spaghetti” in the United States, spaghetti squash was initially introduced to the United States in 1936 by the Burpee Seed Company. The squash did not reach nationwide popularity until it was renamed to spaghetti squash in the 1980s.
  • Green acorn squash is part of a group of crops known as “the three sisters.” Native American cultures relied on corn, beans, and squash as their main food source and grew them together as these crops have a mutually beneficial relationship and can boost nutrients in the soil to increase yields.
  • HOW TO STORE: Cured winter squash can be stored for 2-4 months. Squash store best at an even 50°F in a dark place. This could be a cool and dark shelf, cabinet, or drawer in the kitchen, pantry, or closet.