'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.
Botanical Name: Cucurbita maxima (hybrid)
Days to Maturity: 95 days
Native: Argentina and Uruguay
Hardiness: Frost-sensitive annual
Plant Dimensions: 4'–12' vines
Variety Information: 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
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: ½–1"
Seed Spacing: 2–3 seeds per mound
Row Spacing: 4'–12' apart
Thinning: When 3" leaves, thin to 1–2 per mound
Harvesting: Harvest when the squash's rind is hard enough that you can't dent it with your fingernail and before first frost. Cut stem, (don't break it off) leaving 2" of stem attached, which keeps the squash whole, leaving no opening for infection. Though fruits are hard and may seem indestructible, treat them gently; bruising can spoil squash.
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