Green Gold Squash
Curcubita maxima
Seeds per pack ~ 20
Germination: 93% Oct 2024 Packed for 2025
Origins and History
Green Gold Squash is an heirloom variety belonging to Cucurbita maxima, a species long cultivated by Indigenous peoples of the Americas. While C. maxima traces back thousands of years to South America—especially regions of Peru, Bolivia, and northern Argentina—this particular variety, with its rich green rind and golden flesh, was stewarded by small farmers and seed savers in the 19th and early 20th centuries. Its heirloom status reflects a lineage preserved for its flavor, adaptability, and productivity before modern hybrids dominated commercial seed catalogs. Green Gold stands as part of the tradition of diverse, locally adapted winter squashes passed down through generations.
Appearance and Characteristics
This variety produces medium to large fruits with a deep green rind, often mottled or flecked with lighter shades, giving it its “green gold” name when paired with the bright, golden-orange flesh inside. The skin is firm and thick, making it an excellent keeper through the winter months. Plants are vigorous, with sprawling vines that can cover large areas. The flesh is dense, fine-grained, and richly colored, offering both sweetness and a creamy texture after cooking.
Culinary Uses
Green Gold Squash is highly versatile in the kitchen. Its sweet, nutty flavor makes it excellent for roasting, baking, or pureeing into soups. The fine-grained texture holds up well in stews and curries, while its natural sweetness shines in pies, breads, and custards. When simply baked or steamed, it provides a nourishing side dish, and its long storage potential makes it a reliable winter food staple. Its bright color and depth of flavor often rival that of buttercup or kabocha types.
Growing Tips
Green Gold Squash thrives in warm-season gardens across USDA Zones 3–10, though it performs best in Zones 4–9. Direct sow seeds once the soil has warmed to at least 65°F, typically after the danger of frost has passed. Sow seeds 1–1½ inches deep, spacing them 3–4 feet apart in rows or hills, with plenty of room for the vines to sprawl. For shorter growing seasons, start indoors 3–4 weeks before transplanting. Squash prefer rich, well-drained soil amended with compost and benefit from consistent watering during fruit set and growth. Mulching helps retain moisture and suppress weeds.
Harvesting Guidance
Green Gold Squash requires a long season of 90–110 days to maturity. Fruits are ready to harvest when the rind has hardened and resists puncture by a fingernail, and the stem has begun to dry and turn corky. Cut fruits with several inches of stem attached to extend storage life. Cure squash in a warm, dry, and well-ventilated location for 10–14 days before moving to cool storage. Properly cured, Green Gold Squash can last several months, carrying its golden sweetness deep into winter.
