General info, including typical sites and associations, at the link below. You'll be hard-pressed to find them in the wilds of IN anymore. The introduced butternut canker disease is and has decimated J.cinerea throughout its range, and current thinking is that there are no pure butternuts which are resistant. But, hybrids with the Japanese walnut, J.ailantifolia, and its bud sport, the heartnut, do exhibit varying degrees of resistance - and some 'butternut' cultivars which have been propagated for decades - some for nearly 100 years - have been determined to actually be butternutXJapanese walnut hybrids. Here is a link that might be useful: Juglans cinerea

This is a new addition to my recipe file. Pumpkin Maple Bread Recipe #177225 (The recipe online describes this as making one loaf. The amount given make two. I have cut the ingredients in half and made one loaf.) by Pastryismybiz 1¾ hours : 20 min prep SERVES 6 3 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon baking soda 1 1/2 teaspoons salt 1 teaspoon cinnamon 1/2 teaspoon allspice 2 eggs 1 (16 ounce) can pumpkin 1 cup light brown sugar, firmly packed 1/2 cup maple syrup 1/2 cup vegetable oil 1/2 cup golden raisins 1/2 cup pecans, chopped Preheat oven to 325°F. Grease a 9x5x3-inch loaf pan. Dust with flour. Set aside. Sift flour, baking powder, baking soda, salt, cinnamon and allspice in large bowl. Mix with whisk. Beat eggs with pumpkin, brown sugar, maple syrup, and oil in a medium bowl. Stir egg mixture into flour mixture until just moistened. Gently fold in raisins and nuts. Spoon batter evenly into prepared pans. Bake 1 hour and 15 minutes,or until toothpick test indicates done. Author's note: my oven takes 1 hour and 30 minutes for this bread at 325°F using a stoneware bread pan. Cool in pan for 10 minutes and turn out on rack. © 2009 Recipezaar. All Rights Reserved. http://www.recipezaar.com * My notes: I subbed nutmeg and ginger for the allspice. I like ginger with pumpkin. Allspice is nice, too, though. Here is a link that might be useful: Pumpkin-Maple Bread

I have this in my study with "spicy cayenne" for an accent wall. The color is a rich pumpkin color, but it is difficult to photograph to show the true color. Here is a picture of the room after it was painted (but the furniture hadn't been moved back in). BTW - the walls are pumpkin butter, the accent is spicy cayenne, the trim is ultra white (b/c this is what I have through the house), and the ceiling is butter cookie.

OK, I qualify as an idiot, went the laundry room, my squash curing are and found these: Looking exactly like the BC catalog pics of Geramoun Martinique, a neck pumpkin and a flattened pumpkin, just like the description. From the Seedwise catalog I stole this picThat looks like a 6x6 post to me, and doubt they would use anything smaller in a load bearing situation, so some of the squash pictured could be in the 14-15 lb. class. It appears some of the seeds are producing squash looking more like Seminoles. These were dark green as babies, like Seminoles and weigh 3-4 lbs like Seminoles: So I guess the takeaway is that one seed produced these and another produced the big ones with baby butternut coloration. Some of the big ones are pumpkin shaped also. The same company sells one called Pennsylvania Roadside Squash, it appears from this pic that I could have gotten them.These are described as large squash with variable eating quality, hope that's not what I have, since none of mine are ribbed. Anyone that has any ideas or experience with these please chime in. Thanks