BUTTERNUT squash is popular as a roasted accompaniment to Sunday lunch or as a tasty addition to soups and casseroles. It has been difficult to grow in this country but new varieties have emerged, which are better suited to our climate.
Sow seeds singly in pots indoors on a windowsill or heated propagator in mid to late April and continue growing in a cool room. They should be ready to plant from the end of May. They need really rich soil so prepare the soil well the previous autumn with lots of organic matter.
Place the plants 90cm (3ft) apart, adding a low rim of soil, about 30cm (1ft) out from the stem, filling this basin with water each time the plant needs watering. Initially the plants need watering in well but once the plants take off they should only need watering in hot, dry spells.
As autumn arrives, remove any leaves blocking light to the fruits as they need to ripen as much as they can. As the fruit swells place it on pieces of wood or bricks to keep it off wet soil.
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