Kabocha Squash 10 Seeds

Cucurbita maxima

Kabocha squash is a beloved Japanese winter squash known for its deep green skin, rich orange flesh, and exceptionally sweet, nutty flavour. Often described as a cross between pumpkin and sweet potato, kabocha is dense, dry, and creamy when cooked—perfect for roasting, soups, curries, and tempura.

Vigorous vines produce medium-sized, round to slightly flattened fruits weighing 2–4 kg. The thick rind allows for excellent storage, making kabocha a great choice for long-term winter use. Plants are productive and well-suited to home gardens with adequate space.

Flesh and Flavour: Dense, yellow-orange flesh with a sweet, nutty, and chestnut-like flavour.

Fruit Size: 4-5 lbs, up to 8 lbs

Colour: Dark Green

Plant Type: Vigorous trailing vines 

Days to Maturity: 85-95 days

Storage: Excellent storage ability, lasting for months in a cool, dry place.

 Growing Instructions

• Start Indoors: 2–3 weeks before last frost (optional)
• Direct Sow: After all risk of frost when soil is warm
• Germination: 7–10 days at 21–30°C (70–85°F)
• Spacing: 90–120 cm (36–48")
• Sun: Full sun

Care Tips

• Grow in rich, well-draining soil with consistent moisture
• Mulch to conserve water and suppress weeds
• Harvest when the stem becomes dry, brown, and hard.
• Cure briefly in a warm, dry location to extend storage life

Kabocha squash is often called a "Japanese pumpkin" and offers outstanding flavour, versatility, and dependable yields.