Kamo Kamo

Winter Squash

Zone 5b Save Garden

🌱 90d to harvest Vine

Sink your senses into Kamo Kamo’s deep, sun-warmed aroma and its beautifully firm, dense flesh—richly flavored and velvety when f…

Crop Dates

Milestone	Date
Start Indoors	May 18th
Last Frost	May 4th
Transplant / Sow Outdoors	Jun 1st
Harvest Begins	Aug 30th
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

Frequently Asked Questions

What pest or disease most commonly affects Cucurbita maxima (Kamo Kamo), and what should I do?

Powdery mildew is a frequent problem on Cucurbita maxima, especially when days are warm and nights are humid. Start by improving airflow (space plants and avoid wetting leaves), remove badly infected leaves early, and treat with a labeled sulfur or potassium bicarbonate product at first signs and repeat as directed on the label.

How often should I water Kamo Kamo during the main growing phase to keep soil moisture right?

During active vine growth and fruit development, keep the soil consistently moist but not soggy—typically about 1–2 inches of water per week, adjusted for rainfall and heat. Water at the base early in the day so the crown and leaves stay dry, and let the top 1 inch of soil dry slightly between deep waterings to prevent root issues.

How can I tell when Kamo Kamo (Cucurbita maxima) is ready to harvest?

Harvest at about 90 days when the rind has hardened (a fingernail should not easily puncture) and the stem is starting to dry and cork. The skin should look fully colored for the variety and the fruit should sound hollow when tapped; cut with a short stem so the fruit cures well after harvest.

Sink your senses into Kamo Kamo’s deep, sun-warmed aroma and its beautifully firm, dense flesh—richly flavored and velvety when fully matured. This winter squash forms a handsome, heavy fruit with a sturdy rind and a satisfying, spoonable texture that shines in hearty purées, roasting, and silky sauces. Grow Kamo Kamo for autumn-to-winter storage quality and a dependable, showy centerpiece that tastes as good as it looks.

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 best flavor and storage, grow it as a warm-season crop: start only after cold has passed and harvest in full maturity once the rind is hard.