Cushaw Squash, Silver-Seed Gourd (Cucurbita argyrosperma)

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Plant Details

Category: Vegetable
Light: Full Sun
Bloom Season: Summer, Autumn
Height: 12-18" / 
30-46cm
Space: 3-4' / 
0.9-1.2m
Zones: 3, 4, 5, 6, 7, 8, 9, 10, 11
Lowest Temp: -30° to -20°F / 
-34° to -28°C
Colors: Grown for Fruit
Days to Maturity: 105-120
Fruit Size: 10-20lb /  
4.5-9kg

Basic Care

Very easy to start from seed. Plant in hills or rows. An aggressive grower that either needs a large amount of space or a sturdy trellis. Thrives in a slightly acidic soil with a pH of 6.0-7.0.

Water

Keep consistently moist, especially during fruit development and dry spells.

Soil

Organic-rich, well-drained soil.

Feed

Enrich soil with compost in spring.

Cushaw Squash, Silver-Seed Gourd detailed care guide →
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Features

Cushaw squash is an ancient squash species that has been cultivated for centuries by the indigenous people of Mexico and Central America where this plant originates.

Cushaw is a fast-growing vine, up to 10-15’ (3-4.5m) in length, that clings and supports itself using tendrils. Cushaw vines are monoecious, bearing both male and female flowers on the same plant. Its flowers, young shoots and fruits are all edible. Although considered a winter squash, fruits can be harvested young for more tender, summer squash-type fruits.

The fruits mature from late summer into fall and are ready to harvest when the stem starts to dry, the fruit rind is firm, and the skin resists scratching by a thumbnail. The flesh is yellow with mild flavor. Cushaw squashes store well for 3-6 months if kept in a cool, dry, well-ventilated location.

Cushaw squash is especially prized for its edible seeds that are silvery-gray in color. The seeds are a good source of protein and exceptionally high in oil content.

Cushaw squash display good resistance to diseases and pests compared to other types of squash.  Previously classified as Cucurbita mixta. Numerous cultivars are available with fruits in a variety of shapes and colors.

Uses

The mild flavor is delicious baked, fried, or used in pies or soups. Seeds can be toasted and seasoned. A good addition to a vegetable garden or edible landscape. Wash fruits, vegetables and herbs thoroughly before eating.

Cushaw Squash, Silver-Seed Gourd (Cucurbita argyrosperma) Care Guide

Select a sunny site, away from trees and close to a water source if possible.

Prepare the garden by breaking up the existing soil (use a hoe, spade, or power tiller) to a depth of 12-16” (30-40cm). Add organic matter such as manure, peat moss or garden compost until the soil is loose and easy to work. Organic ingredients improve drainage, add nutrients, and encourage earthworms and other organisms that help keep soil healthy. Give plants an extra boost by adding a granulated fertilizer formulated for vegetables or and all-purpose feed (such as a fertilizer labeled 5-10-5).

Remove the plant from the container. If plants are in a pack, gently squeeze the outside of the individual plant cell while tipping container to the side. If plant doesn’t loosen, continue pressing on the outside of the container while gently grasping the base of the plant and tugging carefully so as not to crush or break the stem until the plant is released. If the plant is in a pot, brace the base of the plant, tip it sideways and tap the outside of the pot to loosen. Rotate the container and continue to tap, loosening the soil until the plant pulls smoothly from the pot.

Dig the hole up to two times larger than the root ball and deep enough that the plant will be at the same level in the ground as the soil level in the container. Grasping the plant at the top of the root ball, use your finger to lightly rake apart the lower roots apart. This is especially important if the roots are dense and have filled up the container. Set the plant in the hole.

Check the plant label for suggested spacing and the mature height of the plant. Position plants so that taller plants are in the center or background of the garden and shorter plants in the foreground.

Plan ahead for plants that get tall and require staking or support cages. It’s best to install cages early in the spring, at planting time, before the foliage gets bushy. Vining vegetables can occupy a lot of space, so provide a trellis, fence, or other structure that allows the plant to grow vertically to maximize garden space.

Ideally water should only be applied to the root zone – an area roughly 6-12” (15-30cm) from the base of the plant, not the entire plant. A soaker hose is a great investment for keeping plants healthy and reducing water lost through evaporation. Hand watering using a watering wand with a sprinkler head attached is also a good way to control watering. If the garden area is large, and a sprinkler is necessary, try to water in the morning so that plant foliage has time to dry through the day. Moist foliage encourages disease and mold that can weaken or damage plants.

Thoroughly soaking the ground every 2-3 days is better than watering a little bit daily. Deep watering encourages roots to grow further into the ground resulting in a sturdier plant with more drought tolerance. How often to water will depend on rainfall, temperature and how quickly the soil drains.

To check for soil moisture use your finger or a small trowel to dig in and examine the soil. If the first 2-4” (5-10cm) of soil is dry, it is time to water.

There are several reasons to prune vegetable plants: to help contain a plant’s size, to promote bushy compact growth, to remove dead or diseased stems, and to promote larger, healthier fruit yields.

Flower buds can be pinched off to force the plant energy into fewer fruits that develop faster.

Vining plants can become invasive in a confined garden space. If necessary, entire vines can be removed down to the main stem to keep plants under control.

Never prune away more than 1/3 of the plant or it may become weak and unproductive.

Remove vegetables as soon as they mature. Leaving them on the plant any longer than necessary can affect flavor and texture, and mature fruit steals energy from younger developing fruits.

A well prepared planting bed enriched with organic matter such as compost or manure and a mild general-purpose, granulated fertilizer gets plants off to a good start. Give plants a boost later in the season with a fertilizer formulated for vegetables.

Fertilizers are available in many forms: granulated, slow-release, liquid feeds, organic or synthetic. Follow the package directions to determine how much, and how often, to feed.

Be sure to keep the garden well-weeded. Weeds take vital moisture and nutrients away from the vegetable plants.

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