Burgess Buttercup

Buttercup Squash

Zone 2a Save Garden

Botanical illustration of Burgess Buttercup

🌱 95d to harvest Vine

Silky-smooth, golden-orange flesh with a rich, sweet, nutty aroma defines Burgess Buttercup—its flavor turns especially inviting …

Crop Dates

Milestone	Date
Start Indoors	May 18th
Last Frost	May 25th
Transplant / Sow Outdoors	Jun 1st
Harvest Begins	Sep 4th
Harvest Ends	Aug 29th

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

Recommended Companions

Jewel Of Africa Nasturtium

Tip Top Mahogany Nasturtium

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.

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.

Sowing Tips

Transplant Conditions

Wait until soil reaches 65°F and nights stay above 55°F before moving outdoors. Harden off for 12 days first.

Direct Sow Preferred

Sensitive roots — does not transplant well. If starting indoors, use biodegradable pots and disturb roots as little as possible when moving outdoors.

Expert Note

Start outdoors after soil warms and nights are reliably mild; if starting indoors, use biodegradable pots and minimize root disturbance.