How to Grow Butternut Squash for Delicious Harvests

Growing Butternut Squash from Seeds

Butternut squash is easy to grow from seed. Sow outdoors after all frost danger passes and soil reaches 60–65°F at 4-inch depth. Northern gardeners can start seeds indoors 4 weeks before transplanting, then harden off: set seedlings outdoors a few hours daily in shade, increasing time and sun exposure over two weeks. Always protect from wind and freezing.

Planting Butternut Squash

Follow seed packet spacing and depth guidelines. Vines spread 5–6 feet, so give them room. Unlike smaller winter squash, butternut is too heavy for trellises—grow on the ground. Plant in 4- to 5-inch-tall mounds (hills), sowing 4–5 seeds per hill, then thin to the strongest 2–3 plants.

Provide about 1 inch of water per week. Water deeply once a week if no rain; morning watering lets foliage dry. Roots are shallow, so weed gently by hand. Avoid deep cultivation near vines.

Harvest in fall before a hard freeze. Cut the vine a few inches from the fruit, then cure on the ground for 1–2 weeks to toughen the skin. Handle carefully to avoid bruising.

Storing Butternut Squash

Store in a cool, dry place (basement or garage) for 3–6 months. Protect from freezing. Avoid refrigeration—humidity causes rot. Cook and freeze for longer storage.

Summer vs. Winter Squash

All squash grow in summer. "Winter" squash (butternut, acorn, buttercup, Hubbard, spaghetti) have hard rinds for long storage. "Summer" squash (zucchini, yellow, pattypan) have thin skins and should be used within days of harvest.

Butternut Squash Recipes

Rich in fiber, potassium, niacin, iron, and beta-carotene (vitamin A). Try these recipes:

• Our Best Butternut Squash Recipes
• Butternut Squash Mac and Cheese
• Butternut Squash Soup with Ravioli
• Learn How to Cook Butternut Squash