25 Kabocha Squash Seeds - Japanese Heirloom Winter Squash for Roasting & Soup

Kabocha squash, also known as Japanese pumpkin, is a beloved heirloom winter squash prized for its sweet, dense, and velvety orange flesh. Its flavor is often described as a cross between sweet potato and pumpkin, making it a favorite for roasting, soups, and tempura. The squash typically has a dark green, slightly mottled rind and a round, slightly flattened shape. This versatile winter squash stores well and is an excellent choice for home gardeners looking to grow something unique and delicious.

Easy to grow and productive, Kabocha squash plants are vigorous vines that produce fruits ready for harvest in late summer to fall. Whether you're an experienced gardener or a beginner, these seeds offer a rewarding growing experience and a bountiful harvest of flavorful squash.

Plant Features

• Sweet, dense orange flesh with a rich, nutty flavor
• Dark green rind with occasional light stripes
• Excellent for roasting, soups, tempura, and baking
• Good storage ability for winter squash
• Vigorous vining growth habit

Growing Information

• Botanical Name: Cucurbita maxima
• Plant Type: Annual vegetable
• Sunlight: Full sun
• Soil: Well-drained, fertile soil rich in organic matter
• Water Requirements: Moderate; keep soil consistently moist but not waterlogged
• Growth Habit: Vining
• USDA Hardiness Zones: 3-11 (grown as an annual)
• Days to Maturity: 90-110 days
• Spacing: 36-48 inches apart

Planting & Care

Start seeds indoors 2-4 weeks before the last frost date, or sow directly outdoors after the soil has warmed to at least 60°F (15°C). Plant seeds about 1 inch deep in hills or rows, spacing 36-48 inches apart. Kabocha squash prefers full sun and fertile, well-drained soil. Keep the soil evenly moist, especially during flowering and fruit development. Mulching can help retain moisture and suppress weeds.

Provide ample space for vines to spread, or use a trellis for vertical growth. Harvest when the rind is hard and the stem begins to dry and cork. Cure the squash in a warm, dry place for about a week to improve storage life. With proper care, you'll enjoy a harvest of sweet, flavorful Kabocha squash.

What's Included

25 Kabocha Squash Seeds