Butternut squash is known for its sweet, nutty flavour, versatility in cooking, and rich nutritional value.
Farmers, traders, and chefs alike are embracing it as a crop that offers both health and economic benefits.
Joseph Bukenya, a farmer from Kabwomero in Luwero, says the crop grows best in well-drained sandy loam soils rich in organic matter.
“I plant the seeds at the onset of the rainy season, spacing them about one metre apart. Butternut needs plenty of sunlight and moderate watering. I use organic manure to boost growth, and with proper care, harvesting begins in three to four months,” he explains.
From a market perspective, Gladys Nakamya, a trader at Kawempe market, says demand for butternut squash is steadily increasing.
“Customers like it because it can be stored for weeks without losing quality. It sells well to households, restaurants, and hotels,” she notes.
Deborah Namale, who owns a restaurant, says butternut squash is a kitchen gem.
“It can be boiled, mashed, or blended into soups. The taste is naturally sweet, which means you don’t need a lot of seasoning. It’s also rich in vitamins A and C, fibre, and antioxidants,” she explains.
According to Henry Sekyewa, an agronomist, pest and disease control is crucial.
“Aphids, powdery mildew, and fruit rot can affect yields. Farmers should practice crop rotation, apply organic pesticides like neem, and ensure good spacing for airflow,” he advises.
With the right soil preparation, planting, and pest management, butternut squash offers farmers a profitable venture while providing Ugandan families with a healthy and delicious food option. Its long shelf life and growing demand make it a crop worth considering for both small-scale and commercial production.
