PYZA is an early fast-maturing macaron-type pumpkin variety with a vegetative period of 65 to 80 days. The plant is bushy with weak trailing habits, forming from one to four side runners. The fruits are oval-shaped with a firm, medium-thick skin in cream or yellow-orange color, weighing from 0.8 to 2 kg. The flesh has a rich yellow or beige hue with a fibrous structure and low juice content, featuring a delicate vanilla aroma and a hint of young nuts. Upon thermal processing, the flesh breaks down into long strands resembling spaghetti, making this variety ideal for preparing vegetable spaghetti, roasting, and other culinary purposes. For growing PYZA, sandy-loam and light clay-loam soils are preferred. Plant care includes pinching off side shoots and the main stem after several fruits are set, soil loosening, regular watering and feeding, as well as thinning. The variety is distinguished by its resistance to diseases and adverse weather conditions, including cold and drought, ensuring good transportability and the possibility of long-term storage of the harvest. In cuisine, PYZA pumpkin is used as a healthy and light side dish. To prepare vegetable spaghetti or roast the pumpkin, cut it in half, remove the seeds, brush with olive oil, and season with salt and spices to taste. Roast at a temperature of about 200 degrees Celsius until ready, after which the flesh easily separates into strands resembling pasta. This variety is also suitable for canning and other types of culinary processing.
