Zapallo del Tronco Squash
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Curcubita maxima
Seeds per pack ~ 20
Germination: 95% Oct 2023
DISCOUNTED
Origins and History
Zapallo del Tronco (Cucurbita maxima) is a traditional heirloom squash from South America, particularly associated with Chile and Argentina, where it has been cultivated for generations as a staple food. The name translates roughly to “trunk squash” or “squash of the stem,” referencing its growth habit and thick vines. Like many South American Cucurbita maxima landraces, it reflects the deep agricultural heritage of the Andean and temperate valleys, where indigenous farmers developed diverse varieties adapted to local soils and climates. Today, Zapallo del Tronco remains prized for its resilience and culinary versatility, continuing its role as both a household staple and a cultural symbol of traditional cooking.
Appearance and Characteristics
This variety produces medium-sized fruits, typically round to slightly flattened with ribbed shoulders. The rind is usually light green to mottled grayish-green, sometimes developing subtle striping. The flesh is deep yellow to orange, dense, and sweet with a fine texture. Plants grow as vigorous vines, producing broad leaves and sturdy stems, well suited for covering ground and suppressing weeds. Fruits typically weigh between 5–10 pounds, though they can grow larger in fertile soils.
Culinary Uses
Zapallo del Tronco is a kitchen favorite across South America, used in soups, stews, and purees. Its sweet, rich flesh lends itself well to carbonada (a traditional Argentine stew), as well as roasted preparations, stuffed squash dishes, or even as a substitute for pumpkin in pies and desserts. Its smooth texture makes it ideal for blending into creamy soups, while its natural sweetness pairs well with both savory seasonings and sweet spices. The seeds can also be roasted and eaten as a nutritious snack.
Growing Tips
Zapallo del Tronco thrives in warm growing regions and performs best in USDA Zones 4–10, though it requires a frost-free season to fully mature. Sow seeds directly outdoors once soil temperatures reach at least 65°F, typically in late spring. Seeds should be sown 1–1.5 inches deep, either in hills of 3–4 seeds spaced 3–4 feet apart, or in rows with 3–4 feet of spacing between plants and 6–8 feet between rows to accommodate vigorous vine growth. Like other squashes, it prefers full sun, rich soil amended with compost, and consistent moisture throughout the growing season.
Harvesting Guidance
Depending on when it's harvested, Zapallo del Tronco can be both a summer (45-50 days) and a winter squash (95–110 days).. If harvested early, it can be sautéed like a summer squash. When left on the vine, it develops a thick rind, making it suitable for roasting or baking.
Fruits are ready for harvest when the rind hardens and resists puncture with a fingernail, and when the stem begins to dry and turn corky. Harvest with a few inches of stem attached to prolong storage life. Cure squash in a warm, dry location for 10–14 days before storage to toughen the skin and improve flavor. Properly cured fruits store well for several months in a cool, dry environment, making this heirloom an excellent choice for winter keeping.
