Cucurbita moschata – Beja: A productive, uniform and culinary high-quality butternut squash variety

Cucurbita moschata Beja is a modern, reliable pumpkin variety specifically developed for high yield, excellent uniformity, and a refined flavor. Within the moschata group, Beja is known for its robust growth, long shelf life, and fruits that are visually and culinary outstanding. This variety is popular with both professional growers and serious home gardeners, thanks to its strong resistance and predictable growth pattern.

Characteristics of the plants

Beja belongs to the heat-loving Cucurbita moschata species, which are naturally exceptionally robust and disease-resistant. The plants grow vigorously with healthy, dark green leaves and balanced vine development. This ensures good soil coverage and protection of the fruit, contributing to a high yield and reliable quality.

The plants of Beja are known for:

• Strong tolerance to mildew

• Reliable fruit set, even in hot summers

• Sustainable plant structure that remains vital for a long time

• High yield per plant

These characteristics make Beja an excellent choice for cultivation in both warm and temperate climates.

Appearance of the fruits

Beja fruits are strikingly beautiful in shape and color. They are medium to large, typically weighing between 2 and 4 kilograms, depending on growing conditions. The shape is classic muscat: lightly ribbed, round to broadly oval, and with a firm skin.

The color ranges from warm beige to a light caramel hue – an attractive, uniform appearance that makes the variety particularly suitable for market cultivation and direct sale. The skin hardens well, making the fruits excellent for long-term storage.

The flesh is deep orange, finely textured, and remarkably aromatic. The flavor is characterized by sweetness, nutty notes, and a creamy texture, similar to better butternuts but with a richer, more musky flavor. This makes Beja a premium variety in this group.

Cultivation and care

Beja thrives best in full sun, in fertile, well-drained soil. The plants can be sown indoors from late April, or directly outdoors from late May if the soil temperature is above 15°C.

Growing tips for optimal results:

• Give the plants sufficient space (at least 1.5 meters between plants).

• Use mulch to retain moisture and suppress weeds.

• Provide regular watering during fruiting.

• Enrich the soil with compost for a high yield.

Beja is less demanding than many traditional butternut squashes and produces good fruit even under less than ideal conditions.

Culinary value and uses

Beja excels in the kitchen for its versatility and rich flavor. The flesh remains firm during cooking but becomes buttery-soft when roasted. This makes the variety particularly well-suited for countless dishes.

Recommended culinary uses:

• Roasted butternut squash

• Creamy pumpkin soup

• Stews and curries

• Gnocchi or pasta with pumpkin sauce

• Pumpkin pies, bread and desserts

• Purees for baby food or refined dishes

Thanks to the small seed cavity, little pulp is lost, which makes Beja culinarily efficient.

Storage and preservation quality

One of the greatest advantages of Cucurbita moschata Beja is its excellent shelf life. After curing—a few days to weeks in a warm, dry place—Beja can be stored for up to four to five months.

During storage the sugars are further concentrated, resulting in an even sweeter and fuller flavour.

Why choose Beja?

• Robust and highly productive variety

• Uniform, attractive nutmeg pumpkins

• Excellent taste and culinary versatility

• Long shelf life

• Strong resistance and reliable cultivation

• Suitable for hobby gardens and professional markets