Burgess Buttercup

Family: Cucurbitaceae Vegetable

Silky-smooth, golden-orange flesh with a rich, sweet, nutty aroma defines Burgess Buttercup—its flavor turns especially inviting as the squash develops full, even color.

The fruits are compact and dependable, with tender, fine-grained texture that lends itself beautifully to roasting and hearty fall preparations, while also shining in creamy sauces and savory purées.

Light: Full SunMaturity: 95 DaysHabit: Vine

Botanical illustration of Burgess Buttercup

Planting schedules and alerts are optimized for Columbus (Zone 6b).

Crop Dates

Milestone	Date
Start Indoors	Apr 18th
Last Frost	Apr 25th
Transplant / Sow Outdoors	May 2nd
Harvest Begins	Aug 5th
Harvest Ends	Oct 16th

Crop Details

Trait	Value
Days to Maturity	95
Sun Requirements	Full Sun
Growth Habit	Vine
Support Needed	Trellis
Planting Depth	Normal
Germination Temp (°F)	75
Min Soil Temp (°F)	65
Min Night Temp (°F)	55
Harden Off (days)	12

Culinary Notes

Chef's Note

Burgess Buttercup is a butter-smooth, fine-grained squash—when roasted, it goes from sweet and nutty to quietly savory without turning stringy. It purées into a silky body that clings to starches and thick sauces, so don’t overcomplicate it: butter, herbs, and something salty or smoky do the job.

Best Uses

halved-and-roasted wedges where the edges go browned but the interior stays creamy
velvety purée for soups (blend smooth, then reheat gently to preserve silk)
creamy risotto or pasta filling—tames sweetness into a savory, spoonable texture
thick base for fall curries or chowders where it melts into the sauce

Flavor Profile

sweet, nutty aroma silky-smooth, fine-grained flesh golden-orange richness with a gentle, savory finish roasty caramel notes when caramelized at the edges

Kitchen Pairings

brown butter sage thyme coconut milk parmesan smoked bacon

Frequently Asked Questions

Why are my Burgess Buttercup leaves yellowing and blotchy—could it be downy mildew, and what should I do?

Downy mildew commonly shows as yellow patches on the upper leaf surface with a gray-purple fuzz on the underside during cool, humid spells. Remove and discard affected leaves immediately, improve airflow by spacing plants at planting time, and avoid watering the foliage—water at the soil line. If it’s spreading, spray an approved downy mildew fungicide labeled for squash/cucurbits and reapply according to the label schedule.

How often should I water Burgess Buttercup during the main growing phase (vining and fruit set)?

During vining and early fruit set, keep the top 1–2 inches of soil consistently moist but not waterlogged, which usually means watering about 1–2 times per week depending on heat and soil type. Water deeply so moisture reaches the root zone, then let the surface slightly dry before the next watering to prevent soggy roots and mildew. If leaves wilt mid-day but recover by evening, water deeply once and reassess—don’t give frequent shallow sips.

How can I tell when my Burgess Buttercup is ready to harvest (about 95 days)?

Harvest when the rind is hard enough that you can’t easily puncture it with your thumbnail, and the fruit has a deep, even color with a dry, corky stem. The vines often start to fade and the fruit feels heavy for its size; check that the stem has begun to dry and toughen. Cut with a sharp knife, leaving a short stem—don’t tug, which can damage the rind and reduce storage life.