Hidatsa Winter Squash
Cucurbita maxima
Seeds per Packet ~ 20
Packed for 2025
Origins and History
The Hidatsa Squash is a traditional heirloom variety cultivated by the Hidatsa people of the Northern Plains along the Missouri River in present-day North Dakota. This squash was grown as part of the “Three Sisters” system—squash, corn, and beans—an Indigenous agricultural practice that sustained communities for centuries. Hidatsa Squash was prized not only for its food value but also for its excellent storage qualities, which allowed families to preserve a reliable food source through long, harsh winters. It is one of several heirlooms preserved by Native seed stewards and later shared with wider seed networks, helping ensure its continuation as a culturally significant crop.
Appearance and Characteristics
Hidatsa Squash produces medium to large fruits, typically 10–20 inches long, with a teardrop or slightly oblong shape. The skin is a deep orange with occasional mottling, while the flesh inside is dense, fine-grained, and richly orange in color. The plants are vigorous, with sprawling vines that can cover a large area if given space, and they produce a robust yield. Its flesh has a smooth texture and a naturally sweet flavor, making it a standout among winter squashes.
Culinary Uses
This heirloom squash is versatile in the kitchen. Its sweet, dry flesh makes it excellent for roasting, baking, or mashing. Traditionally, it was baked whole or sliced into rings and roasted over coals, while dried strips of Hidatsa Squash were stored for soups and stews during the winter months. Today, it can be used in savory dishes such as curries, gratins, and hearty soups, or incorporated into sweet preparations like pies, custards, and quick breads. Its storage quality makes it a reliable ingredient for long-season cooking.
Growing Tips
Hidatsa Squash thrives in USDA hardiness zones 3–9, making it suitable for much of the United States. Like most winter squashes, it prefers full sun and rich, well-drained soil amended with compost or organic matter. Sow seeds directly outdoors once the soil has warmed to at least 70°F; plant seeds 1 inch deep in hills or mounds spaced about 4–6 feet apart to allow the vines ample room to spread. For shorter growing seasons, seeds can be started indoors 3–4 weeks before transplanting. Squash plants need consistent watering but benefit from allowing the soil to dry slightly between waterings to prevent rot. Mulching helps retain soil moisture and suppress weeds.
Harvesting Guidance
Hidatsa Squash reaches maturity in approximately 90–100 days. Harvest when the rind is firm, the color is fully deepened, and the stem begins to dry and harden. Cut the squash from the vine with a few inches of stem attached to improve storage life. Cure the fruits in a warm, dry, well-ventilated place for 10–14 days, which enhances sweetness and thickens the skin. Properly cured, Hidatsa Squash stores for several months in a cool, dry location, ensuring a reliable supply of food well into the winter season.
