(C. maxima) When we grew for market, come fall, everyone would go gaga for the sweetness of the Delicata, the thick, rich flesh of the butternut, and the classic beauty of a stuffed acorn. We would quietly smile and nod, knowing we had a pile of kabocha at home to get us through the winter. The classic squash of Japanese cuisine, it is for those who value richness over sweetness. Squat round 3-4lb squashes roast up to a lovely flakey texture, and the flavor… rich nutty deliciousness with just the perfect amount of sweetness. One of our favorite fall dishes is a simple kabocha soup with the roasted dark green skin chopped up, fried salty and crisp, and sprinkled over the top. Small-medium vines produce 3-4 squashes per plant. A household favorite. 95 days. AV
Sow indoors 3-4 weeks before your last frost date. Keep soil moist, but not soaking, before emergence, growing at 70F. A growing medium that is too wet and cold will cause the seeds to rot.
Transplant out 1-3 weeks after your last frost date when the soil has sufficiently warmed.
Direct sow 2-3 weeks after the last frost when soil is 70F+.
Note: Even deep watering keeps these plants thriving.
PLANTING DEPTH:
1/2"-1"
SPACING:
18-24" at 5' between rows.
EMERGENCE:
3-7 days @ soil temp 65-85F
LIGHT:
Full sun
FERTILITY:
Moderate. Prefers well-drained, evenly moist, and well-balanced fertile soil with a pH of 6.0-7.
ADDITIONAL NOTES:
Be gentle while transplanting to keep the root system undisturbed.
Row cover may be used to provide extra warmth, possible earlier fruit set, and prevent insect damage. Remove as plants begin to flower and require pollinator visits!
Good airflow and well-drained soil can help prevent disease.
Handle gently during harvest and sun cure with good ventilation.
Good ventilation and temperatures between 50-60F and relative humidity between 50-70% are the best for storage.
