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Squash Winter Kurinishiki Kabocha
Kurinishiki' is a small (3—4 pound), reliable kabocha squash. Kabocha means "pumpkin" or "winter squash" in Japanese and are traditionally made into soups or tempura. Use it just like any other winter squash, and the possibilities are endless. Similar to a sweet potato in flavor and texture, this squash is a favorite in many Asian countries. Allow room for vines ranging 4'—12' long. Stores up to 5 months.
Sowing Tips:
When to Sow Outside: RECOMMENDED. 1 to 2 weeks after your average last frost date, and when soil temperature is 70°–85°.
When to Start Inside: Not recommended except in very short growing seasons, 2 to 4 weeks before transplanting. Roots are sensitive to disturbance; sow in biodegradable pots that can be planted directly into the ground. Transplant when soil temperature is at least 60°F.
Days to Emerge: 5–10 days
Seed Depth: 1/2–1"
Seed Spacing: 2–3 seeds per mound
Row Spacing: 4'–12' apart
Thinning: When 3" leaves, thin to 1–2 per mound
Variety Info:
Days to Maturity: 95 days
Family: Cucurbitaceae
Native: Argentina and Uruguay
Hardiness: Frost-sensitive annual
Plant Dimensions: 4'–12' vines
3–4-pound, flattened globe-shape fruits are dark, greenish-gray with pale green striping. Flesh is yellow-orange, very sweet, and smooth when cooked.
Attributes: Long Storage
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