Black Futsu Butternut Squash.  NonGmo
Cucurbita moschata
 
Beloved Japanese delicacy.
A traditional favorite with bumpy skin that develops an enchanting gray-to-blush, cloudy "bloom" on the surface. Firm, bright orange flesh with unique, fruity flavor. Skin is thin and edible, so there is no need to peel. Long vines. Stores 4–5 months.Avg. weight: 2–4 lb
 
Details:
Plant life cycle: annual
Site: Full sun
Days to maturity:50-55
Seed depth: 1"
Plant spacing: 18-24"
Row spacing: 10-12 Feet
Approx seeds per packet: 2 g(avg 10 seeds)
 
How to grow:
Cultue:
Fertile, well-drained soil with a pH of 6.0–6.8 is best. Plastic mulch and fabric row covers (AG-19 grade) can aide plant establishment and exclude insect pests during the seedling stage. Row covers should be removed when plants begin to flower to allow for pollination. Poor fruit development may indicate insufficient pollination.
Transplanting:
Sow 2-3 seeds per 2" container or plug flat about 3 weeks prior to transplanting. Thin to 1 plant/container or cell with scissors. Harden plants 4–7 days prior to transplanting. After danger of frost has passed, transplant out according to the spacing recommendations for each variety. Handle seedlings carefully; minimal root disturbance is best.
Direct seeding:
Sow 2 seeds at the appropriate spacing interval for the variety's vine length, 1/2-1" deep. Thin to 1 plant per spacing interval after seedlings are established.
Plant spacing:
 Long-vine habits require  10-12' between-row spacing.   
 
Harvest:
Fruits are typically ready about 50-55 days after fruit set, and should be harvested before any hard frosts. Cut fruits from vines and handle carefully. Sun cure by exposing fruits for 5-7 days or cure indoors by keeping squash at 80-85°F/27-29°C and 80-85% relative humidity (RH) with good air ventilation.
Storage:
Store at 50-55°F/10-13°C, 50-75% RH and good ventilation. Repeated exposure to temperatures below 50°F/10°C may cause chilling damage.