Other Names:  Japanese Pumpkin

Group/Class:  Winter Squash

Description:

An eye catching and unique variety that is easy to grow and easy to harvest; produces squat and round squash; dark green skin leads to rich golden-orange flesh; nutty and sweet, perfect for baking, mashing and steaming

Edible Qualities

Kabocha Squash is an annual vegetable plant that is typically grown for its edible qualities. It produces dark green round fruit with light green stripes and gold flesh which are typically harvested when mature. The fruits have a sweet taste.

The fruit are most often used in the following ways:

• Cooking
• Baking
• Preserves
• Canning

Planting & Growing

Kabocha Squash will grow to be about 18 inches tall at maturity, with a spread of 6 feet. When planted in rows, individual plants should be spaced approximately 3 feet apart. This vegetable plant is an annual, which means that it will grow for one season in your garden and then die after producing a crop.

This plant is typically grown in a designated vegetable garden. It should only be grown in full sunlight. It does best in average to evenly moist conditions, but will not tolerate standing water. It is not particular as to soil pH, but grows best in rich soils. It is somewhat tolerant of urban pollution. Consider applying a thick mulch around the root zone over the growing season to conserve soil moisture. This is a selected variety of a species not originally from North America, and it is considered by many to be an heirloom variety.; however, as a cultivated variety, be aware that it may be subject to certain restrictions or prohibitions on propagation.