Musquee de Provence

Family: Cucurbitaceae Vegetable

Sink your senses into Musquee de Provence’s rich, sweet aroma and deep, sun-warmed color—an heirloom-style pumpkin with a velvety, ribbed skin that feels substantial in the hand.

When roasted, the flesh turns luxuriously thick and buttery, with a mellow, nutty-sweet flavor that shines in hearty purées and velvety sauces, and it also holds its character beautifully for pickling-style preserves. Ideal for home gardeners seeking a long-season showpiece, it matures in about 100 days to produce dependable, storied gourds with a distinctly elegant silhouette.

Light: Full SunMaturity: 100 DaysHabit: Vine

Botanical illustration of Musquee de Provence

Planting schedules and alerts are optimized for Columbus (Zone 6b).

Crop Dates

Milestone	Date
Start Indoors	May 9th
Last Frost	Apr 25th
Transplant / Sow Outdoors	May 23rd
Harvest Begins	Aug 31st
Harvest Ends	Oct 16th

Crop Details

Trait	Value
Days to Maturity	100
Sun Requirements	Full Sun
Growth Habit	Vine
Support Needed	Trellis
Planting Depth	Normal
Germination Temp (°F)	70
Min Soil Temp (°F)	70
Min Night Temp (°F)	55
Harden Off (days)	10

Culinary Notes

Chef's Note

Musquee de Provence roasts into a thick, almost custard-like flesh—less watery than many pumpkins—so it behaves beautifully in purées and reductions without thinning out. Its nutty-sweet, aromatically gentle profile is tailor-made for brown butter, sage, and warm spices where you want comfort with structure.

Best Uses

roasted wedges for spoonable, caramelized edges
thick purées and gratin-style layers
silky, slow-simmered pumpkin soup or velouté
pickling-style preserves where it stays firm and flavorful

Flavor Profile

mellow nutty sweetness buttery, dense flesh when roasted velvety, thick puree texture warm, aromatic pumpkin spice notes

Kitchen Pairings

cinnamon sage brown butter maple syrup garlic ginger

Frequently Asked Questions

What pest or disease most commonly affects Cucurbita moschata (Musquee de Provence), and how can I treat it?

Powdery mildew often shows up on Cucurbita moschata leaves late in the season as white, dusty patches that spread and reduce yields. Start treatment at the first signs by removing the most affected leaves, improving airflow by pruning only the leaves blocking light, and spraying a sulfur-based fungicide (follow label directions) or a potassium bicarbonate product every 7–10 days as needed. Avoid wetting foliage when you water, since moist leaves accelerate mildew.

How often should I water Musquee de Provence while it’s actively growing, and what soil moisture level should I maintain?

During the main vine-and-fruit growth phase, water deeply about 1–2 times per week, but only when the top 1–2 inches of soil are dry. Cucurbita moschata prefers evenly moist soil—aim to keep the root zone damp, not soggy, because waterlogged conditions can lead to rots. Use slow, targeted watering at the base so moisture goes into the soil rather than onto the leaves.

How do I know when Musquee de Provence is ready to harvest (Cucurbita moschata)?

Harvest when the squash rind is fully hard and you can’t easily puncture it with a fingernail, and the stem begins to dry and harden. The typical timing is around 90–110 days after sowing (about 100 days to maturity), so start checking near day ~90. Cut with a sharp knife leaving 2–3 inches of stem to help it store better.