Butternut Rugosa: 10 Squash from One Plant and a Kitchen Guide

This year's Butternut Rugosa winter squash in the vegetable patch gave me a wonderful surprise: 10 squash from a single plant. I obtained the seeds through a seed swap, harvested them this week, and I'm now researching how best to use them — both to understand this variety and to grow it again next year.

What Is Butternut Rugosa?

Butternut Rugosa is a winter squash variety of Italian origin. "Rugosa" means "wrinkled" in Italian — unlike standard butternut, this variety is recognised by its pronounced ribbing and wrinkled skin. It belongs to the species Cucurbita moschata. The most famous member of this family is the Violina di Rugosa, a staple of traditional cuisine in northern Italy.

Why So Many Squash from One Plant?

Winter squash can be remarkably generous when conditions are right. The organic content of my vegetable bed, loose soil around the roots, and plenty of summer sun produced this result. Butternut Rugosa is also a long-vining variety that likes to spread and produces large fruits. Ten squash in one go was a big surprise for me.

How to Use It in the Kitchen

Butternut Rugosa is sweeter and nuttier than standard butternut squash. When cooked it develops a creamy, smooth texture. Here are the main uses:

• Roasting: Halve it, scoop out the seeds, drizzle with olive oil and salt, roast at 200°C for 45 minutes. The outside caramelises, the inside becomes tender.
• Soup: Perfect for squash soup. Combined with onion, garlic, ginger, and coconut milk it makes a nourishing, warming winter soup.
• Pasta filling: In Italy this squash is used as a traditional ravioli filling. Mix the roasted flesh with ricotta and parmesan.
• Purée / mash: Boil and mash to serve as a side dish alongside rice or meat.
• Dessert: Works well in squash pudding, pie, or muffins. Its high beta-carotene content gives a beautiful orange colour.
• Raw in salad: Finely grated raw squash with lemon and olive oil makes a simple salad.

Saving Seeds

I will set at least one of the 10 squash aside for seed saving. Butternut Rugosa seed is hard to find in Turkey, so I want to produce my own. I will let the seed squash fully ripen, then remove the seeds, wash them, and dry them in the shade. I plan to sow them again in the vegetable bed next year.

Storage

Winter squash keeps well. Butternut Rugosa lasts up to two months whole in a cool, dark, dry spot. Once cut, wrap it, refrigerate, and use within five days. With 10 squash I have plenty of material for soups and dishes throughout the winter.