A genetic correlation and path analysis was carried out for yield and fruit quality components of diallel crosses of butternut squash Cucurbita moschata Duch, using open-pollinated introductions, S0 and inbred lines S1 and S2 at two sites: Candelaria and Buga, located in the Department of Valle del Cauca, Colombia. A split-plot experimental design with arranged, random blocks and four replicates was used. The average fruit weight presented positive genetic correlations with the total production per plant in all three generations and at both test sites. The total plant dry matter and total production per plant presented a high genetic correlation, and the fruit dry matter was inversely correlated with the total carotene. The total carotene and fruit color were independent. The path analysis confirmed high genetic correlations between the number of fruits per plant, average fruit weight, and total plant dry matter, with direct, positive effects, that were significantly greater than zero for the variables of number of fruits per plant and average fruit weight in regards to the total plant dry matter. The total production per plant expressed a direct, negative effect on the total plant dry matter. The fruit dry matter presented an indirect, negative effect on the total plant dry matter through the average fruit weight and an indirect, positive effect through the total production per plant.

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The effect of inbreeding and gene action on butternut squash (Cucurbita moschata Duch.) seed production and seed starch content was evaluated at two locations in the department of Valle del Cauca, Colombia, using six accessions (S0) and their inbred lines S1 and S2. Significant differences were found between the accessions and inbred lines, but not between localities. The seed production and seed starch content showed no significant effects of inbreeding depression. An additive-type gene action predominated, suggesting that recurrent selection could be the best strategy to increase the frequencies of genes promoting seed production and seed starch content.