Guicoy is an ancient winter squash with roots deep in Maya civilization, where it was depicted in late period art as a prized food crop. This heirloom Cucurbita pepo produces long, sprawling vines that yield flattened, dramatically ribbed fruits in shades ranging from green to deep yellow. You can harvest them young and tender for the most delicious flavor, or let them mature into ornamental pumpkins averaging just under 2 pounds each. In zones 3-11, it reaches full harvest in about 100 days, thriving in full sun with moderate water.
Full Sun
Moderate
3-11
6in H x ?in W
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High
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This is a squash with serious history, depicted in ancient Maya art and still a beloved staple in its native region. The fruit can be eaten young when tender and thin-skinned for the finest flavor, or allowed to mature into beautiful, compact ornamental pumpkins that store well. The dramatic ribbing and color range from green to gold make it as striking in the garden as it is on the table.
Guicoy serves as a versatile cooking squash, eaten young and fresh when the skin is still thin and tender for the most delicious results, or matured to a harder stage for longer storage and use in heartier preparations. The young fruit excels in sautés and mixed vegetable dishes where its tender flesh shines, while mature fruits can be roasted, baked, or used in soups and stews.
No timeline data available yet for this variety.
Sow seeds directly in the garden after soil has warmed and all frost danger has passed. Plant in mounds or hills spaced 18 inches apart.
For the most delicious flavor, harvest Guicoy when the fruits are young with thin, tender skin. If you prefer to mature the fruits into ornamental pumpkins, allow them to stay on the vine until they reach full size and the skin hardens; mature fruits average just under 2 pounds each and develop deeper, richer coloring. Cut fruit from the vine with a sharp knife, leaving a short stem attached.
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“Guicoy is an ancient variety of winter squash with deep roots in Mesoamerican agriculture, prominently featured in late Maya period art as evidence of its long cultivation and cultural importance. It has remained a delicious staple in its native region for centuries, passed down through generations as both a food source and a marker of cultural heritage. The variety continues to be preserved and grown by seed savers and gardeners who recognize its historical significance and culinary value.”