Seminole Squash

Cucurita Moschata

Firm, sweet, delicate, creamy orange flesh.


The Native Americans cultivated this squash in the 1500s from wild varietals in the Everglades. The name of the Seminole Squash comes from the collective name for the Creek, Miccosukee and Calusa people. While related to the Butternut and Calabaza squash varieties, the distinct shape and color of the seminole makes it a perfect locavore choice for Floridians. “Chassahowitska” means “hanging pumpkin” and is a nod to the varietals strong climbing abilities. It’s rumored that the vines grow so well in Florida that it can be planted at the based of trees to kill them by strangling.

How to Serve

While they can be eaten raw, they are best boiled, fried, baked, steamed, stuffed or mashed. They are all-stars in pies. Try cutting them in half, removing seeds and drizzling with olive oil before baking until tender in a 425 degree oven.


Seminole Squash is low in Saturated Fat, Cholesterol and Sodium. It’s a great source of Vitamins E, A and C, as well as Fiber.


Thanks to the thick skin of the Seminole, it can be stored for a few months in Florida’s humidity.