Cha Cha

Winter Squash

Zone 5b Save Garden

🌱 90d to harvest Vine

Sink your senses into Cha Cha’s rich, deep-sweet aroma and velvety, dense flesh that turns luxuriously tender when roasted. The f…

Crop Dates

Milestone	Date
Start Indoors	Jun 1st
Last Frost	May 4th
Transplant / Sow Outdoors	Jun 15th
Harvest Begins	Sep 13th
Harvest Ends	Oct 5th

Crop Details

Trait	Value
Days to Maturity	90
Sun Requirements	Full Sun
Growth Habit	Vine
Support Needed	Trellis
Planting Depth	Normal
Germination Temp (°F)	70
Min Soil Temp (°F)	65
Min Night Temp (°F)	55
Harden Off (days)	12

Recommended Companions

Burgundy Corn Corn

Butter and Sugar Corn

Miniature Blue Corn

Autumn Beauty Corn

Dwarf Jewel Mix Nasturtium

Hickory King Corn

Frequently Asked Questions

What’s the most common disease issue for Cucurbita maxima (kabocha-type squash) and how can I prevent it?

Powdery mildew is a frequent problem on Cucurbita maxima, showing up as a white powdery coating on leaves, which can quickly reduce fruit size. Start by spacing plants for airflow and water at the base (not the leaves), and remove heavily infected leaves early to slow spread. If it’s already spreading, apply a labeled fungicide for cucurbits and reapply according to the label schedule before foliage is severely damaged.

How often should I water Cucurbita maxima during the main growing phase, and what soil moisture level should I aim for?

During active vine and fruit growth, keep the soil evenly moist but not soggy—typically about 1–2 inches of water per week depending on heat and soil, with deeper soaking rather than frequent light watering. Water when the top 1 inch of soil feels dry, then soak thoroughly around the roots and avoid wetting the foliage. Once fruits reach full size, reduce slightly to prevent watery squash and to improve storage.

How do I tell when my Cucurbita maxima (Cha Cha) is ready to harvest?

Harvest at about 90 days, when the rind is hard and cannot be easily punctured with a fingernail. The stem should look dried and corky, and the squash’s color should be fairly deep for its variety. Cut with a sharp knife leaving 2–3 inches of stem; leaving soft, easily bruised rinds means it’s not ready yet.

Sink your senses into Cha Cha’s rich, deep-sweet aroma and velvety, dense flesh that turns luxuriously tender when roasted. The fruits develop a handsome, flattened silhouette with pronounced ribbing and a warm, sunlit skin tone, offering a satisfying bite that’s equally at home in hearty purées, silky soups, and spoonable sauces. For gardeners who love a dependable 90-day rhythm, Cha Cha delivers bold flavor and a storied harvest you’ll want to keep on hand through the season.

Sowing Tips

Transplant Conditions

Wait until soil reaches 65°F and nights stay above 55°F before moving outdoors. Harden off for 12 days first.

Direct Sow Preferred

Sensitive roots — does not transplant well. If starting indoors, use biodegradable pots and disturb roots as little as possible when moving outdoors.

Expert Note

For kabocha-type winter squash, start seeds only briefly if needed—then transplant into warm soil and give plenty of room for the vine to expand.