Burgess Buttercup is a 1932 heirloom winter squash with dark green, rounded fruits and pumpkin-orange flesh. Each squash weighs about 3–5 pounds, with a dense, dry texture and sweet flavor.
Sow the seeds 1/2–1 inch deep, indoors 3–4 weeks before the last frost or outdoors after the soil reaches 70°F. Transplant or thin plants 36–48 inches apart, and harvest before heavy frost when the rind is dull, dry and too hard to dent with a thumbnail.
