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Australian Butter Squash

SKU: 1218A-P25


Item Details

From our friends at Digger's Garden Club near Melbourne, Australia. A ribbed salmon colored drum-like pumpkin with wall-to-wall starchy high quality flesh. Excellent for baking, a great keeper. Fruits weigh 7-15 pounds.

  • Organic
  • Salmon-colored ribbed fruits
  • Winter squash for storage
  • Fruits weigh 7-15 pounds
  • Extremely thick, starchy flesh
  • Excellent for baking

This variety works for:

  • Steaming
  • Baking
  • Roasting
  • Soups
  • Pie
  • Storage

To prepare your squash, rinse the exterior and then cut in half and remove the seeds before baking, roasting, etc.

Winter squash can be pureed and sweetened as an addition to breads, muffins, cakes and pies. Diced and roasted squash can be tossed in warm salads of grains and nuts or with sautéed kale.

Summer squash are best eaten when they are small and the seeds are immature. Sliced thinly, summer squash are used in gratins and savory pies or sautéed or breaded and fried.

Growing Instructions

Instructions - Sow seeds outdoors in 12" diameter hills after danger of frost has passed. Hills should be spaced 6' apart in all directions. Can also be started indoors 3 weeks before transplanting out.

  • Direct Seed: 1" Deep
  • Seeds to Hill: 6-8 Seeds
  • Thin: To 3-4 Plants
  • Light: Full Sun

Ratings & Reviews

2 reviews

  • 3 stars
  • 0 reviews
  • 2 stars
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  • 1 star
  • 0 reviews

N.H. grown


This was a huge squash and very prolific grower, took over a large area with 3' + plus leaf & vines 10 -12 ft long. Give it a lot of room to wander.

My favorite winter squash.


First, these take off and grow like crazy. Give them lots of space. Then, the fruits are beautiful. My husband even says we should just keep them as centerpieces as long as possible. They keep well, too, so we can use them all winter. They are solid and weighty. Even well cured, though, the skins are easy to slice through with a sharp knife, which is lovely, compared to some others. I don’t have to throw it on the ground in a pillowcase to get it into chunks! THEN. Even slicing it, uncooked, the fruit is custardy. It cooks up beautifully—it’s so custardy cooked that it looks like pie before you even make it into pie! It is NOT watery (I have had to drain some squash in a mesh colander before I even think about using it in baked goods! Not this one! It’s perfect as is). And it’s flavorful. Honestly, I grow several other squash, for various reasons, but if I had to choose just one, this would be it.