Winter Squash, Sonca Orange Butternut (Organic)

Cucurbita moschata. 100 days.

With orange skin occasionally marbled with green, and exceptionally dark orange flesh, this is one unique and beautiful butternut. Sonca Orange Butternut is by far sweeter and smoother than any other butternut we have ever eaten. Our experience is corroborated by Jo’s son, Cole, who thinks it is utterly delicious, and by a Polish message board, “Sonca fully mature is just the sweetest and most delicious.” (Thanks, Google Translate!) Also good raw. Similar in size and shape to standard butternut varieties but with some variation. A commercial Hungarian variety, Sonca is short for Soncatök, which translates to ‘ham pumpkin’ in Hungarian. It came to us via Lieven David, who has been growing it for nearly 20 years in Belgium.

Sow indoors in 2” pots with good potting soil May to June. Transplant into the garden 1-2 weeks after sprouting to 2-3’ centers and 6 ft wide rows. Be careful not to disturb the tap roots When transplanting. Also can be direct sown in May when soil is warm. Squash plants are frost-sensitive and benefit from row cover to protect them from insects and frost while plants are young.

Seed Saving

To save seed, scoop out seeds when you eat the ripe fruit. Rinse off and dry. Isolate from other squash of the same species by at least ½ mile.

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  1. Maureen

    Excellent orange butternut


    Where did you grow this variety? Oregon

    This is a superior butternut in all ways. The look is fantastic and the taste is better. The seed cavity is quite small, often the size of a duck egg. One vine produced small 1-2 pound fruit. The majority produced healthy sized fruit fruit in the 4-6 pound range. The yield is high and even those I had to pick green ripened in storage and have held well. The Sonco are in the middle of the photo. These were grown in Eugene, Oregon

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