Australian Butter Pumpkin seeds (Rare)
The Australian Butter Pumpkin is a rare heirloom that is finding a resurgence in popularity here in the U.S. It was discovered in an Amish mountain community in Maryland where it had been grown for generations.
This pumpkin is somewhat drum-shaped. It has a thick deep salmon-colored rind, with thick flesh walls inside. The flesh is a little drier and fine-grained. It also has a unique drum shape and a "button bottom". Due to their thick rind, these will hold over the wintertime and can last up to a year. It is said that once this squash is cooked, the flesh becomes buttery and creamy, and tastes great with herb oil, balsamic vinaigrette, or citrus zest.
Due to its buttery flavor, this squash pairs well with fowl and fish. It's also great sauteed with root vegetables. The pumpkins will range between 7-15 lbs.
Seed count: 10
Botanical name:
C.maxima
Plant spacing:
24" - 36" apart
10' - 12' for rows
Color:
Orange/salmon, dark pink color
Sowing depth:
1 inch
Utilization:
The Australian Butter pumpkin, with its sweet , buttery, nutty flavor and creamy texture, is incredibly versatile in the kitchen. Its dense flesh holds up well in both sweet and savory dishes, making it a fantastic ingredient for fall and winter cooking.
Roast it with herbs and spices for a simple side dish, or puree it into soups and sauces for a velvety smooth consistency. Its sweetness lends itself beautifully to pies, muffins, and breads, adding a touch of autumnal flavor. You can even use it as a substitute for pumpkin in many recipes.
However you choose to prepare it, the Australian Butter pumpkin is sure to become a favorite ingredient for its delicious taste and culinary versatility.
Frost hardy:
No
Maturity days:
90-100
Life cycle:
Annual
Start indoors:
Yes
Container friendly:
Not recommended
Vine Habit:
Full vine
Weight:
6-12 lbs.
Disease & Pest Resistance:
-
