What happens when a pumpkin and a butternut squash fall in love? The cutest squash of them all... the Butterkin! This Halloween we are featuring the cute and delicious Butterkin winter squash from Long Walk Farm in Council Bluffs, IA. Not only does this veggie serve as the perfect Halloween decoration, but everything inside is a delicious treat, no trick! So without further ado, let's learn about this frighteningly delightful squash:
History
Even though it’s been happening for thousands of years, the cultivation of squash hasn’t reached its conclusion, and one of the newest squashes to become commercially viable is butterkin squash. Since its introduction in 2014 by a New Zealand seed company, this hybrid of butternut squash and pumpkin is gaining popularity due to its firm, sweet flesh.
Butterkin squash is emerging as an attractive pie option that compares favorably to pie pumpkins. In fact, canned pumpkin purée actually comes from a close relative of butternut squash called Dickinson pumpkin. While pie pumpkins have somewhat fibrous flesh, the firmer flesh of butterkin squash is better suited to yielding that desirable custard-like texture of pumpkin pie filling.
https://ediblewesternny.ediblecommunities.com/eat/eat-decorative-and-delicious-its-squash-season/
Growing Tips
Plant in a full sun location. Water at the soil level to avoid splashing the foliage. Fertilize regularly until a month before harvest time.
‘Butterkin’ squash fruits are usually fully mature by late September or early October, depending on your location.
Unripe fruits are light green, and when they are ready for harvest, they’ll turn to a light tan or orange color. You can tell if a ‘Butterkin’ is fully mature by gently knocking on the surface of the fruit. If it sounds somewhat hollow, then it is ready to be harvested.
Storage Tips
Storing ‘Butterkin’ is simple. I personally just put them in a basket or cardboard box in a dark, cool area that is anywhere between 50 to 60℉.
Monitor your squashes frequently for rot or decay, and discard these.
You can also freeze your harvest. Simply peel and cut the flesh into cubes, spread them out on a cookie sheet in the freezer until they are frozen solid, then transfer to containers or zip-top bags until you’re ready to use.
https://gardenerspath.com/plants/vegetables/grow-butterkin-squash/
Recipe
Maple Butter Roasted Butterkin Squash with Hot Chili Oil: Ingredients - Butterkin squash, olive oil, butter, maple syrup, hot oil chili, salt and pepper. Instructions - Preheat oven to 375°. Cut butterkin squash into large wedges, and keep the skin on. Place on a baking sheet and drizzle with olive oil, salt, and pepper. Roast for 40-60 minutes or until you can easily insert a knife into the flesh of the squash. While squash is roasting, in a small saucepan over medium heat melt butter. When melted whisk in maple syrup. Brush maple butter all over roasted squash, top with spoonfuls of chili oil and flaky sea salt. https://abraskitchen.com/maple-butter-roasted-butterkin-squash-with-hot-chili-oil/
