A mini- butternut that is perfect for a single serving.
HARVEST: Fruits are typically ready about 50-55 days after fruit set, and should be harvested before any hard frosts. Cut fruits from vines and handle carefully. Sun cure by exposing fruits for 5-7 days or cure indoors by keeping squash at 80-85°F/27-29°C and 80-85% relative humidity (RH) with good air ventilation.
STORAGE: Store at 50-55°F/10-13°C, 50-75% RH and good ventilation. Repeated exposure to temperatures below 50°F/10°C may cause chilling damage. Different types of squash have different storage times and optimal eating periods. Refer to our Winter Squash Curing & Storage Chart for more detailed information.