Red Kuri Squash Seeds – Japanese Kabocha-Style Pumpkin, Sweet Nutty Flesh, 85–95 Days

Japan’s Favorite Winter Squash — Brilliant Orange-Red Skin, Exceptionally Sweet Flesh

Red Kuri is a beloved Japanese winter squash — an early, improved selection of Hubbard squash with an almost smooth, vivid orange-red rind and thick, creamy yellow flesh that delivers a deeply sweet, nutty flavor unlike any standard pumpkin. Each squash weighs approximately 3 lbs at maturity, making it ideal for roasting whole, halving for stuffing, or cubing for curries and soups. In Japanese cuisine, it’s an essential kabocha-style vegetable for tempura, stews, and braised dishes. A reliable warm-season producer that’s as stunning on the vine as it is on the table.

Highlights

• Brilliant orange-red rind; thick creamy yellow flesh
• Exceptionally sweet, nutty flavor — a kabocha-style Japanese favorite
• Weight: approx. 3 lbs; matures in 85–95 days (40 days after flowering)
• Warm season annual; approx. 10–12 seeds per packet
• Planting season: late spring to early summer

In the Kitchen

Excellent in tempura, stir-fried in thin slices, baked whole or halved with butter and miso, or braised in dashi stock or coconut milk for a silky Japanese-style dish. Roast cubes tossed in sesame oil and soy sauce. The sweet flesh also makes outstanding soups, risottos, and pies. Skin is edible when roasted.

Growing Guide

• Sow: Late spring/early summer after last frost in fertile, well-drained soil in a warm, sunny location
• Hill planting: Form 1-ft diameter mounds 3–4" tall; space 4–6 ft apart; 1–2 seeds per mound
• Support: Train on a vertical trellis for better air circulation and ease of harvest, or allow to sprawl
• Water consistently; fertilize as needed; hand-pollination may be necessary
• Cure after harvest: Leave in full sun for a few days before storing — improves flavor and shelf life