Squash

Butternut squash, or honeynut, can be enjoyed in both savory and sweet dishes. In a soup, in a gratin, in a frying pan, raw or cooked and even in chips or fries, butternut can be prepared in many different ways. This elongated butternut squash is a member of the cucurbit family. The most common variety is the "Butternut Waltham" but there are also "Victory" and "Granor" varieties. The cultivation of this vegetable fruit is quite simple.

Sow the seeds in the garden or in a bucket in the ground after any risk of frost. Two or three seeds are placed in a bucket and then in the ground with a space of 1.20 to 2 meters between each plant. Sowing can be done from March-April under cover or in a bucket. Like all squash, butternut needs sun and heat to grow. It is greedy and requires humus-rich soil. The soil should be enriched with manure or fertilizer to ensure good production.

The stems can be pinched above the third or fourth leaf for a better production. When the plant is sufficiently developed, the foot is mulched to conserve moisture. Harvesting is done between August and October, when the leaves are dry and the skin is uniformly beige-orange.