80 to 95 days to harvest. In Japanese the word for “Kuri” is used for both Red Kuri squash as well as Japanese chestnuts so keep this in mind when making a purchase. Red Kuri squash is also called “Japanese squash”, “orange Hokkaido squash”, “baby red hubbard squash”, or “Uchiki kuri squash”. Kuri squash are dark burnt orange in color and have a tough outer skin that tenderizes when cooked and can be eaten with its creamy yet dense chestnut flavored pumpkin orange flesh. It is a good source of fiber, vitamins A, B, C, potassium, calcium, Iron, riboflavin, thiamine, and beta-carotene. Squash were initially domesticated in Mesoamerica about 10,000 years ago and was introduced to Asia in the 1540s by sailors from Portugal.
Growing and Harvesting details:
Red Kuri squash grows in climates with 100 days or more of growing season like California, Southwestern Colorado, South Africa, New Zealand, Chile, Mexico, and Tasmania,. You will need to protect the young seedlings from slugs and snails until the second set of true leaves arrive and the first set of leaves have toughened from that juicy tender cotyledon stage. Sluggo works well. Be sure to keep plants moist at all times and don’t let dry out as this will stunt or kill the plant. Wait until the rind of the squash has toughened and it has a 2″ stem.Plant from April to June for best results.
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