Buttercup Squash

Last year I couldn’t wait to plant the  seeds I had saved from squash given to us by a friend in Montana.  I should have waited a few weeks. The seedlings were ready to transplant into the garden way before it was warm enough. I managed to baby them until I dared to plant them outside and luck was on my side. I ended up with a great crop of squashes.

This year, I thought I’d be smarter. I waited until it was closer to spring and warmer weather. I planted the seeds of the crop from last year and so many popped up I was quite pleased with myself. Until … they grew so well they started stretching for the light too much and were getting gangly.

It was supposed to be getting much warmer by now! Where was that warm April weather? I was STILL too early. Now I’ll put these eager plants into individual little pots, give them a pat, and tell them, “Slow down. It’s not as warm as it should be. You’ll have to rein in your enthusiasm.”

Here is one of last year’s squashes. I hope to have many happy plants this year too.

When I look at this young beauty, I’m encouraged to work at getting a good crop of these buttercup squashes growing again this year. They are one of the tastiest, sweet squashes I know. Great keepers and delicious to eat. If I remember, I’ll share a recipe later this summer.

 

30 thoughts on “Buttercup Squash

  1. If your weather is like ours, it will go from not warm enough to hot. It seems each year, autumn and spring bypass us with no “comfortable” temperatures. That’s a great looking squash! I’ll look forward to pictures of the new crop.

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    • Sure looked beautiful to me last year when I wasn’t sure if these seeds would reproduce. I was so happy when it worked. They are kind of a pretty colour, especially the young ones. They get darker green as they mature.

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  2. I’ve started a few seeds, but not too many yet. I think maybe we have finally started to get some spring weather. I hope!! Beautiful squash!

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    • It goes a dark green when it’s mature. The flesh is peachy yellow. I cut it into quarters or eight pieces and peel it. Then I cook it in the microwave until nearly tender through. Meanwhile I saute some chopped onions in a frying pan and then I lay slices of the squash flat in the pan and brown it. The pieces get a sweet golden crust. Very tasty. I don’t even always put salt or pepper on them because they’re so flavourful.

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  3. I’m impressed! Your squash plants look lovely. Yes, we have the same problem. We want to put out our seedlings and flowers way too soon. One warmish day in April and we are so ready to start. But then the temp goes down to 33-like it is right now. Sigh. Good luck with your squash babies!

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