Because buttercup squash is sensitive to frost, sow seeds indoors 3 to 4 weeks before the expected last frost date, or sow them directly in the ground after the last frost, once the soil has warmed sufficiently (to at least 15°C).

Buttercup squash prefers rich, well-drained soil with a pH between 6.0 and 6.8. Add compost to the soil before planting.

Sow seeds about 2.5 cm deep. Plant them in groups of 3 to 4 seeds spaced about 90 to 120 cm apart, with at least 2 to 2.5 metres between rows. Once the seedlings are about 10 cm tall, thin them to keep only the 2 strongest plants in each group.

Buttercup squash needs regular watering, especially while the fruit is forming. Keep the soil evenly moist without waterlogging it to prevent root and fruit rot.

Apply a layer of organic mulch around the buttercup squash plants to help retain soil moisture, regulate temperature, and reduce weed growth.

Give buttercup squash a balanced organic fertilizer at planting. Once the fruit begins to form, add an organic fertilizer rich in potassium every 2 to 4 weeks to support fruit development.

Burgess Buttercup squash is generally ready to harvest 50 to 60 days after planting, when its colour is even and its skin is still tender. Use pruning shears to cut the stem, leaving 2 to 3 cm attached.