Zapallito Del Tronco is an Argentinian heirloom summer squash with a remarkable creamy, buttery flesh and edible skin that earned it the nickname 'avocado squash.' This semi-bush variety produces small, compact fruits just 3, 4 inches across, ready to harvest in a quick 50, 60 days, making it wonderfully productive from midsummer onward. Hardy in zones 3, 10, it thrives in full sun and tolerates heat exceptionally well, along with showing relative resistance to squash bugs, a trait that sets it apart from many summer squash varieties.
Full Sun
Moderate
3-10
?in H x ?in W
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Moderate
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The creamy, low-moisture flesh sets this squash apart from watery summer varieties, delivering a texture closer to avocado than typical zucchini. Its compact 3, 4 inch fruits and semi-bush growth habit mean you can tuck plants into smaller garden spaces while still harvesting abundantly. The combination of edible skin, excellent heat tolerance, and squash bug resistance makes this a genuinely practical heirloom for home gardeners working with limited space or challenging conditions.
The edible skin and creamy flesh make this squash excellent for roasting whole or in halves, where its buttery texture shines. It works beautifully in sautés, soups that benefit from its dense consistency, and grilled preparations where the skin adds textural contrast. The small, manageable size means it cooks quickly and yields tender flesh throughout, making it far less watery than conventional zucchini in dishes where you want substance rather than bulk.
No timeline data available yet for this variety.
Direct sow seeds 1 inch deep once soil temperature reaches 70, 85°F and all danger of frost has passed. Seeds will sprout within 5, 10 days under warm conditions. Plant seeds directly where they will grow rather than transplanting, as squash prefers undisturbed root systems.
Pick fruits when they reach 3, 4 inches across, at the tender, immature summer squash stage; this stage offers the best flavor and tender skin. At this size, the fruits cook quickly and the skin remains edible. Harvest regularly to encourage continued production throughout the season. Use a knife to cut fruits from the vine rather than twisting them off.
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“This squash traces its roots to Argentina, where it has been grown and preserved as a regional heirloom. The variety carries forward a long tradition of Cucurbita maxima cultivation in South American gardening, where its creamy flesh and productive nature have made it a staple for generations. Baker Creek Heirloom Seeds has helped restore this variety to contemporary gardening by documenting and sharing seeds, ensuring that this Argentinian heritage plant continues to reach home gardeners.”