Xiye Butternut Squash
Cucubita moschata
20 seeds per packet Germination 99% Dec 2023
DISCOUNTED
Origins and History
Xiye Butternut Squash (Cucurbita moschata) is an heirloom variety that reflects the deep agricultural traditions of the Americas, where butternut and other moschata squashes have long been cultivated by Indigenous peoples. The name "Xiye" suggests cultural or regional roots, often linked to farming lineages that emphasize resilience, flavor, and seed saving. As part of the broader butternut family, this squash carries the legacy of traditional foodways, valued not only for its nutritional richness but also for its ability to thrive in warmer climates where other squashes may struggle.
Appearance and Characteristics
The Xiye Butternut Squash typically bears the classic elongated, bell-shaped form associated with butternuts, but its heirloom status often means subtle variations in size, shape, or skin tone. The smooth tan exterior protects the dense, deep-orange flesh inside, which is known for its sweetness, fine texture, and high beta-carotene content. Plants are vigorous, vining, and produce fruits that store well, making them ideal for long-term use through the winter months.
Culinary Uses
In the kitchen, Xiye Butternut Squash is versatile and beloved for its natural sweetness and creamy texture. It can be roasted, baked, steamed, or pureed into soups and sauces. Its flavor lends itself to both savory and sweet dishes, pairing well with herbs, spices, and grains. Traditional recipes may include stews, curries, and mashes, while modern cooks often use it in risottos, pies, or even as a base for vegan “cheese” sauces. The seeds can also be roasted for a nutritious snack.
Growing Tips
This squash thrives in USDA hardiness zones 3–10, though it performs best in warmer regions due to its Cucurbita moschata lineage, which offers resistance to pests like squash vine borers. Seeds should be sown directly into the soil once danger of frost has passed, at a depth of about 1 inch. Space plants 3–4 feet apart in rows that are 6–8 feet apart, or allow ample room for vining. Xiye Butternut Squash prefers full sun, fertile soil, and consistent watering, especially during flowering and fruit set. Mulching helps retain soil moisture and suppress weeds.
Harvesting Guidance
Fruits are ready for harvest about 85–100 days after planting, once the skin has hardened and taken on a rich tan color. A telltale sign of maturity is when the stem dries and begins to turn corky. Harvest carefully with pruning shears, leaving a few inches of stem attached to extend storage life. Curing the squash in a warm, dry location for 10–14 days improves flavor and storage potential. Properly cured, Xiye Butternut Squash can last several months in a cool, dry pantry, providing sustenance well into the winter season.
Named in honor of climate activist Xiye Bastida.
