55-60 days from seedling to harvest. Kabocha Squash prefer full to partial sun and something to climb as they are vining plants. Squash were initially domesticated in Mesoamerica about 10,000 years ago and was introduced to Japan in the 1540s by sailors from Portugal and they called it Camboja Abóbora and was shorted to Kabocha 南瓜 (which translates to “southern melon”). The Kabocha squash was developed in Japan and is also known as Japanese pumpkin. It is a staple ingredient in Japanese food and is often fried in tempura, roasted, or added to soups. It is a very versatile winter squash that you can eat the skin when cooked. They are loaded with nutrients including anti-oxidants like fiber, vitamin A, and beta-carotene that helps with keeping your eyes healthy.
More plants?Come to the Garden of Eat’n and discover our 2021 varieties.