With Autumn Comes Ha:l

photo of Tohono O'odham Ha:l Squash from Native Seed Search.

October marks a true changing of seasons in Arizona, which means the harvesting and preparation of autumnal favorites like squashes and pumpkins. 

Cristal Franco, an expert in American Indian food sovereignty and food justice, shares that squash has historically been one of the most important foods in native food systems, along with corn and beans. This trifecta of foods are often grown together with a method known as the Three Sisters, an Indigenous farming practice.

Cushaw squash, or Ha:l, has been grown for generations by Tohono O’odham peoples and is eaten in all stages of its growth, including the flowers, seeds, and both young and mature squash.

For the fully ripened squash, they are harvested and processed for winter through a drying method that you can watch on Native Health’s YouTube channel or below, featuring Cultural Garden Expert, Jacob Butler, of the Salt River Pima Maricopa Indian Community. 

If you’re looking to learn more or plant these squash, head to Native Seeds/SEARCH. To purchase squash and support Native farmers, follow San Xavier Co-Op Farm or visit any of the farms in the Rez Rising directory.