Cucurbita moschata

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Cucurbita moschata
Cucurbita moschata Butternut 2012 G2.jpg
Butternut squash, a variety of Cucurbita moschata
Scientific classification
Kingdom: Plantae
(unranked): Angiosperms
(unranked): Eudicotsm
(unranked): Rosids
Order: Cucurbitales
Family: Cucurbitaceae
Genus: Cucurbita
Species: C. moschata
Binomial name
Cucurbita moschata
Duchesne ex Poir.
  • Cucurbita colombiana (Zhit.) Bukasov
  • Cucurbita hippopera Ser.
  • Cucurbita macrocarpa Gasp.
  • Cucurbita meloniformis Carrière
  • Cucurbita pepo var. moschata (Duchesne) Duchesne
  • Gymnopetalum calyculatum Miq.
  • Pepo moschata (Duchesne) Britton

Cucurbita moschata is a species originating in either Central America or northern South America.[2] It includes cultivars of squash and pumpkin. C. moschata cultivars are generally more tolerant of hot, humid weather than cultivars of C. maxima or C. pepo. They also generally display a greater resistance to disease and insects, especially to the squash vine borer. Commercially made pumpkin pie mix is most often made from varieties of C. moschata. The ancestral species of the genus Cucurbita were present in the Americas before the arrival of humans. Evolutionarily speaking the genus is relatively recent in origin as no species within the genus is genetically isolated from all the other species. C. moschata acts as the genetic bridge within the genus and is closest to the genus' progenitor.[3] Cultivars include:


  • Cucurbita moschata 'Golden Cushaw'. Similar shape but a different species than the most common Cucurbita argyrosperma "cushaw" type.
  • Dickinson field pumpkin - 'Libby's Select' uses the Select Dickinson Pumpkin variety of C. moschata for its canned pumpkins[8][9][10]
  • Kentucky field pumpkin
  • Calabaza - a commonly grown squash in Cuba and Puerto Rico
  • Seminole pumpkin - a squash cultivated by the Seminole Indians of Florida
  • "Loche", a group of landraces in Peru. A very concentrated and expensive squash used for flavoring. [11]
  • Seoulmadi squash (aehobak), along with other Korean zucchinis belong to the species Cucurbita moschata.[12]


  1. ^ The Plant List, Cucurbita moschata
  2. ^ Hui, Yiu H. (2006). "Pumpkins and Squashes". Handbook of Food Science, Technology, and Engineering. 1. Boca Raton, FL: CRC Press. p. 20–10. 
  3. ^ Whitaker, Thomas W.; Bemis, W. P. (1975). "Origin and Evolution of the Cultivated Cucurbita". Bulletin of the Torrey Botanical Club. New York: Torrey Botanical Society. 102 (6): 362–368. doi:10.2307/2484762. JSTOR 2484762. 
  4. ^ a b c Robinson, R. W.; Decker-Walters, D. S. 1997. Cucurbits. CAB INTERNATIONAL.
  5. ^ Elisa Ludwig (19 November 2009). "Pumpkin Can Be So Much More Than Pie". The Inquirer. Retrieved 19 January 2013. 
  6. ^ "Zucchetta". Mount Vernon Northwestern Washington Research and Extension Center: Vegetable Research and Extension. Washington State University. Retrieved 10 May 2013. 
  7. ^ West-Duran, Alan (2003). African Caribbeans: a reference guide. Westport, CT: Greenwood Press. p. 110. ISBN 0-313-31240-0. 
  8. ^ Richardson, R. W. "Squash and Pumpkin" (PDF). United States Department of Agriculture, Agricultural Research Service, National Plant Germplasm System. Retrieved November 23, 2014. 
  9. ^ Stephens, James M. "Pumpkin — Cucurbita spp.". University of Florida. Retrieved November 23, 2014. 
  10. ^ Baggett, J. R. "Attempts to Cross Cucurbita moschata (Duch.) Poir. 'Butternut' and C. pepo L. 'Delicata'". North Carolina State University. Retrieved November 23, 2014. 
  11. ^ Andres TC, R Ugás, F Bustamante. 2006. Loche: A unique pre-Columbian squash locally grown in North Coastal Peru. In: Proceedings of Cucurbitaceae 2006. G.J. Holmes (eds.) Universal Press, Raleigh, North Carolina, USA. pp. 333-340.
  12. ^ Hong, Kue Hyon; Om, Young Hyun; Ko, Kwan Dal; Heo, Yun Chan; Yoon, Jin Young (1997). "SHORT INFORMATION ( Characteristics of New Varieties Developed in 1997 ) : A New Semi - bush Type " Aehobag " ( Elongated Squash for Picking at Green Mature Stage ) Lines , ' Wonye #401 ' and ' Wonye #402 '". Korean Journal of Breeding Science. 29 (4): 509. 

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