Squash SEEDS- Kabocha - Japanese pumpkin ,

Kabocha, Japanese pumpkin (Cucurbita moschata) is a versatile, open-pollinated heirloom variety that is organically grown and hand-harvested. In some regions, it is also referred to as butternut squash. This vegetable is a nutritious and easy-to-grow option for any gardener or cook.
This specific squash variety, although often associated with Japanese cuisine, is likely native to Central or South America. It has since been cultivated and widely distributed throughout the Pacific region, particularly in Hawaii, due to its high adaptability to various environments, ranging from coastal to upland regions.
The Kabocha squash boasts a dark green or gray-green or orange skin and a rich golden yellow or orange-yellow flesh, making it a flavorful and versatile ingredient in recipes. Similar to butternut squash, it is commonly used in both Japanese and traditional dishes.
Cultivation
Direct sow after frost, or start indoors 2-3 weeks earlier. Transplant in hills spaced 6' apart, 3 plants per hill, or in rows 36" apart. Plants can grow 6' or more, so give plenty of space to take over. Mulch early to help suppress weeds. Harvest when skins thicken to a deep green, before any hard frosts. Cut the stem two inches above the fruit. Cure in a dry, warm place for a week or so, then store in a cool, dry, dark place.