Muscade pumpkin "Butternut Rugosa"

* Muscat squash Waltham Butternut Squash is considered America’s flavor champion among squashes.
The butternut squash known as “Waltham” was bred in 1960 at the Massachusetts Agricultural Experiment Station by crossing cultivated muscat squash varieties with wild African relatives.
It turns out that butternut is an ultra-early type (85–95 days from emergence to harvest), widely known and grown in Australia, Africa, Europe, Asia, and the Americas—feeding people on all five continents.
One of the world’s best muscat squashes: sweet, with an excellent nutty note, dense buttery orange flesh, and the ability to keep all winter—right on the floor in a hallway.
Butternuts appeared in Europe relatively recently, and even in the UK they are still considered a novelty—unlike Argentina, from where these fruits are exported worldwide.
Butternut plants grow vigorous and long-vining. The number of fruits weighing 500 g to 1 kg can be impressive—up to 30 small squashes per plant.
However, harvest in time: once seeds start maturing inside, the growth of the remaining fruits slows down.
Underripe greenish squashes will finish ripening in storage and take on their characteristic beige color. Do not pick “one-day” fruits at the milky stage for ripening—they won’t mature properly. Of course, in our conditions these squashes should be grown through seedlings. Sow seeds into containers in the first ten days of May.
For germination until emergence, provide warmth: keep the pots in a greenhouse with солне heating, or under a lamp, or near a radiator (in cold soil the seeds can rot inside). Soaking the seeds is not necessary at all. Transplant seedlings outdoors when the danger of frost has completely passed.
Some growers confuse butternut squash with zucchini because of its small size, but on the cut it looks nothing like zucchini.
Butternut is a squash with a thick straight “neck” and a “bulb” at the end; inside that “bulb” is a small cavity with seeds. The rest of the fruit’s “body” is filled with tender orange flesh. By the way, thanks to its orange color, butternut is a rich source of antioxidants. 
It’s easy to guess there are countless recipes for this squash: vegetable, meat, grain, and pasta dishes, soups, purées, sauces.
It’s widely used for stuffing. Tender fruits become puddings, cakes, pastries, candied treats. And of course—it’s fried or simply boiled. 
A clear advantage of growing this variety is that it does not cross-pollinate with the large-fruited and hard-rind pumpkins commonly grown here, including zucchini and pattypans.
So if you’re saving your own seeds from butternut, beware of cross-pollination only with other muscat varieties (which, by the way, are not that common here).