High-yielding medium-late variety of butternut squash: the period from full germination to fruit ripening is 105-110 days.
Fruits are cylindrical, dark green with light spotting, smooth.
The pulp is bright orange, dense, crispy, sweet and aromatic, rich in fiber, vitamins, mineral salts and carotenes.
It can be eaten raw (for example, in a salad), or you can make porridge, mashed potatoes, pancakes and pies from it.
Eng.: Musk Pumpkin. Suom.: Myskikurpitsa. Sven.: Myskpumpa.
Pumpkin in greek
Greek chefs add basil, garlic and olive oil to pumpkin. It turns out extraordinarily tasty!
You will need: 600 g of butternut squash pulp, 1-2 cloves of garlic, 1 tomato, 1 tbsp. l. olive oil, 1 tsp. dried basil, sea salt.
Preparation: Fry the diced pumpkin in olive oil until golden brown, salt and season with basil. Add the grated tomato and garlic to the pan. Pour in a couple of tablespoons of water, put in the oven to bake for half an hour.