VegetableSquash
Cushaw Orange Squash
Cushaw Orange Squash is a winter squash native to southern Mexico that has become deeply rooted in North American agriculture. Known worldwide as Japanese pie pumpkin or cushaw pumpkin, this heirloom variety (Cucurbita argyrosperma) produces substantial vining plants that mature in 100-109 days and thrive across hardiness zones 3-13. Beyond the iconic orange flesh, this squash rewards gardeners with edible seeds, shoots, and flowers, making it a three-part harvest in a single plant.
Photo © True Leaf Market
Growing Conditions
USDA Zone
3-13
Sunlight
Full Sun
Water
Moderate
Soil
Well-drained, Fertile Loam, Organic Matter-rich
Growth Stats
30 in
Height
TypeVining
Spacing
48
Plant Profile
Sunlight
Full Sun
Water
Moderate
Zones
3-13
Size
30in H x ?in W
Growth
—
Care
High
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Highlights
This ancient Mesoamerican crop bridges culinary tradition with practical abundance. In just under four months of full sun, sprawling vines yield winter squash prized for seasonal pies while simultaneously offering tender shoots and nutrient-dense seeds as bonus harvests. The combination of reliable productivity, extended growing-season adaptability, and multiple edible components from a single plant gives Cushaw Orange surprising depth for a squash that many modern gardeners have overlooked.
Common Uses
Cushaw Orange excels as a pie squash, its flesh ideal for the seasonal desserts it has become famous for throughout North America. The mature fruits store well through winter, providing reliable kitchen staples during colder months. Beyond the flesh, home gardeners harvest the seeds for roasting, a nutritious snack that rivals the fruit itself in culinary value. The tender shoots and flowers are also edible, making this variety an unusually generous producer when all of its parts are utilized.
Growing Timeline
No timeline data available yet for this variety.
Care Instructions
Direct Sow
Direct sow seeds outdoors after all danger of frost has passed and soil has warmed. Plant seeds in hills or spaced along rows according to spacing guidelines, planting at the seedDepth specified.
Harvesting
Harvest Cushaw Orange squashes in fall when the skin has fully hardened and turned a deep orange color, typically 100-109 days after planting. The skin should resist puncture from a fingernail, and the stem should be brown and corky rather than green. Cut fruits from the vine using a sharp knife, leaving 2-3 inches of stem attached to extend storage life. Tender shoots can be harvested earlier in the season when they are young and succulent. Seeds are ready to harvest once the fruit matures; scoop them out, clean away the pulp, and dry thoroughly before storage.
Pruning
As a vigorous vining plant, Cushaw Orange benefits from light management of excessive foliage to improve air circulation and reduce disease pressure. Pinching back vine tips once the plant has produced several fruits redirects energy into fruit maturation rather than vine expansion. Remove any dead or diseased leaves as they appear. Excessive pruning is unnecessary and may reduce yield; focus instead on removing growth that shades the fruit or blocks airflow.
Growing Calendar
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Companion Planting
Ecology & Traits
Edible
Scientific Classification
Cucurbita argyrosperma
Family
Cucurbitaceae
Genus
Cucurbita
Growth Habit
Vining
History & Origin
“Cushaw Orange originates from southern Mexico, where it was domesticated centuries ago as part of the region's rich agricultural heritage. The variety made the journey northward and became established as a staple crop across North American agriculture, earning multiple common names (Japanese pie pumpkin, cushaw pumpkin) that reflect its widespread adoption and cultural integration across different regions and cuisines. Its presence in seed catalogs today represents the continuity of this ancient crop and its sustained value in gardens where it has been grown for generations.”