Mayo Kama Squash is a butternut-type winter squash from Sonora, Mexico, grown for its distinctive salmon-colored flesh and rich flavor. This Cucurbita moschata variety thrives in warm climates across USDA zones 5 through 11, producing abundantly right up until the first frost. One of Native Seeds/SEARCH's partner farmers demonstrated its potential by harvesting a terrific crop in Phoenix, Arizona, making it especially valuable for gardeners in hot, dry regions who want reliable, flavorful yields.
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Moderate
5-11
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The salmon-hued flesh of Mayo Kama Squash delivers genuine flavor depth, not the bland texture you sometimes find in winter squash. A Phoenix-grown harvest proved its exceptional productivity in desert heat, and its documented resistance to squash bugs gives you a real advantage against one of the most frustrating garden pests. From Sonora, Mexico, this variety carries the regional expertise of a growing region where squash has been perfected over generations.
As a winter squash, Mayo Kama stores well and can be roasted, pureed into soups, or baked whole. The sweet, dense flesh works beautifully in traditional Mexican preparations, curries, and any recipe calling for butternut squash. Its storage capacity means a single harvest can feed you for months when properly cured and stored.
No timeline data available yet for this variety.
Start seeds indoors 3 to 4 weeks before your last frost date in seed trays filled with warm, moist seed-starting mix. Maintain soil temperature between 70 and 85 degrees Fahrenheit for reliable germination. Keep seedlings warm and under bright light until they develop their first true leaves, then begin hardening off about 7 to 10 days before transplanting.
Transplant seedlings outdoors after the last frost date when soil has warmed to at least 60 degrees Fahrenheit. Space plants 3 to 4 feet apart in rows or hills. Water gently after transplanting and monitor for signs of transplant shock; consistent moisture and afternoon shade during establishment help young plants thrive.
Direct sow seeds outdoors after all frost danger has passed and soil temperature reaches 70 to 85 degrees Fahrenheit. Plant seeds 1 inch deep in hills or rows spaced 3 to 4 feet apart, sowing 3 to 4 seeds per hill. Thin to the strongest seedling once plants develop true leaves.
Harvest Mayo Kama once fruits reach full size and the skin hardens, typically 70 to 90 days after planting, depending on temperature and water availability. The rind should be uniformly tan to light brown with no soft spots. Cut fruits from the vine with a sharp knife, leaving 2 to 3 inches of stem attached, then cure them in a warm, well-ventilated space for 7 to 10 days before storage. Harvest all fruit before the first frost, as this variety is frost-tender and cold damage will prevent proper storage.
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“Mayo Kama comes from Sonora, Mexico, where it has been grown by local farmers developing squash varieties adapted to hot, arid conditions. Native Seeds/SEARCH, a nonprofit seed organization dedicated to preserving traditional crops and wild relatives of food plants in the Southwest, sourced this variety through their partner farmer network and now maintain it in their Seed Bank Collection. By documenting and distributing Mayo Kama, the organization has ensured that this locally-adapted variety reaches gardeners beyond its original region while keeping its genetic heritage intact.”