Whoa, I can’t believe I Can't Believe It's Not Butter Squash!®. Just kidding, it is purely beautiful tanned oblong winter squash that will sure put your squash stacking skills to the test when you hold them over to eat months after harvest—producing 8-10 3-4lb per plant.  We like to direct seed these majestic seeds 1/2” deep in area with full sun, every 6” and then thin to one plant per 1’. Plant after danger of last frost has passed—check out: https://www.almanac.com/content/plant-hardiness-zones for a better idea of your average frost date. Start indoors in area with most lighting a month before, if you want a head start—just be very careful handling the roots when planting. Maturing in 100 days from seeding, be sure to top dress some organic fertilizer like bat guano throughout the grow and appreciates a good soak and dry too. Harvest when rind gets thick/hard and can’t be punctured with your fingernail. Also, a space dog culinary suggestion—great eaten with the skin on when baked at 420F for 30-40 minutes with brown sugar on the non-skin side. Scoop in some Ben and Jerry’s half baked ice cream after it’s cool down a bit and eat straight from the squash (no bowl required) Minimum 20 seeds.