Georgia Garden's Golden Harvest: Butternut Squash Elegance for Every Plate!

Butternut Squash

Follow these steps to ensure a plentiful harvest of this versatile and nutritious vegetable.

Choose the Right Butternut Squash Varieties:

Select butternut squash varieties suitable for Georgia's climate, such as 'Waltham' or 'Butterbush.'
Consider the desired size and maturity period when choosing your varieties.

Timing is Key:

Plant butternut squash seeds or transplants in late spring (late April to early May) when the soil has warmed, and frost danger has passed.
Butternut squash needs a long growing season, so start early to ensure ample time for fruit development.

Soil Preparation:

Butternut squash thrives in well-drained, loamy soil with good organic matter content.
Test the soil and aim for a slightly acidic to neutral pH (6.0-7.0).
Enhance soil fertility by incorporating compost or well-rotted manure.

Planting Butternut Squash Transplants:

Space butternut squash plants 24-36 inches apart in rows, with 48-60 inches between rows.
Ensure that the transplant's root ball is level with the soil surface.

Sunlight and Water:

Butternut squash requires full sun, so select a sunny location for your garden.
Keep the soil consistently moist but not waterlogged, especially during the hot Georgia summer.

Mulching and Support:

Apply mulch around the plants to retain moisture and suppress weeds.
Consider using trellises or supports for the vines as butternut squash plants can produce long vines.

Fertilization and Care:

Fertilize with a balanced fertilizer or compost at planting and during fruit set.
Prune back any excessive foliage to improve air circulation and aid in fruit development.

Pest and Disease Management:

Monitor for common pests like squash bugs and cucumber beetles. Use organic pest control methods as needed.
Keep an eye out for fungal diseases and practice proper garden sanitation.

Harvesting Butternut Squash:

Butternut squash is ready to harvest when the skin becomes hard, and the fruit reaches its mature size (usually around 8-12 inches long).
Use a sharp knife or pruning shears to cut the fruit from the vine, leaving a short stem attached.

Roasted Butternut Squash Soup

Preheat the oven to 400°F (200°C).
Toss the diced butternut squash, chopped onion, and carrots with olive oil, cumin, cinnamon, salt, and pepper.
Spread the vegetables on a baking sheet and roast in the preheated oven for about 30-40 minutes or until tender and lightly browned.
In a large pot, sauté minced garlic until fragrant. Add the roasted vegetables and vegetable broth.
Bring the mixture to a boil, then reduce the heat and simmer for about 15-20 minutes.
Use an immersion blender to puree the soup until smooth.
Stir in coconut milk if desired, and adjust seasoning to taste.
Serve hot, garnished with fresh parsley.

Butternut Squash and Sage Risotto

In a large skillet or saucepan, heat olive oil over medium heat. Add chopped onions and garlic, sauté until softened.
Add Arborio rice to the pan and stir until the rice is well-coated with the oil.
Pour in the white wine and cook until the liquid is mostly absorbed.
Begin adding the warm vegetable broth, one ladle at a time, stirring frequently. Allow the liquid to be absorbed before adding the next ladle of broth.
In a separate pan, sauté diced butternut squash in olive oil until it's tender but still holds its shape.
When the risotto is almost cooked (al dente), stir in the sautéed butternut squash and fresh sage.
Once the rice is creamy and cooked to your liking, stir in Parmesan cheese and season with salt and pepper.
Serve warm, garnished with additional sage leaves if desired.

Butternut Squash