C. maxima

When we grew for market, come fall everyone would go gaga for the sweetness of the delicata, the thick rich flesh of the butternut, the classic beauty of a stuffed acorn. We would quietly smile and nod knowing we had a pile of kabocha at home to get us through the winter. The classic squash of Japanese cuisine, it is for those who value richness over sweetness. Squat round 3-4# squashes roast up to a lovely flakey texture, and the flavor… rich nutty deliciousness. One of our favorite fall dishes is a simple kabocha soup with the roasted dark green skin chopped up, fried crisp, and sprinkled over the top. Small-medium vines produce 3-4 squashes per plant. Our favorite winter squash. It could be yours too.

95 days.

Packet: 25 seeds $3.00, additional bulk sizes.

GC