Cucurbita pepo (hybrid)
This bright and sunny, butter-yellow squash has a melt-in-your-mouth butter flavor raw or cooked. Plants are very productive for a continuous harvest. Pick squash at any size from small to large, and the fruit still has all of its tempting qualities. Easy to harvest because plants are open and have fewer spines than other varieties. Disease resistant to zucchini yellow mosaic virus, downy mildew, and podi virus. Compact vines form a bush type plant 2′ tall and 3′-4′ wide. Botanical Interests’® Cube of Butter Summer Squash Seeds have been verified by The Non-GMO Project.
This packet sows up to 4 mounds.
50 days to maturity.
Outdoors: Sow 1-2 weeks after your average last frost date, and when soil temperature is 70°–85°F.
Indoors: Not recommended except in very short growing seasons, 2-4 weeks before transplanting. Roots are sensitive to disturbance; sow in biodegradable pots that can be planted directly into the ground. Transplant when soil temperature is at least 60°F.