Japanese Red Kuri Squash

Japanese Red Kuri Squash

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Japanese Red Kuri Squash is a red-orange, tear-drop-shaped miniature Hubbard squash weighing 5-8 pounds. "Kuri" translates to chestnut because of its chestnut flavor, dry smooth texture, and pointed shape. This medium-sized winter squash is highly sought after by chefs for its treasure trove of smooth and sweet, nutty flavor that is delicious in soups, stews, stir-fries, casseroles, baked treats, and for stuffing. Red Kuri originates from Japan and is bred to be beautiful, sweet, and heavy-yielding even in cold weather. The skin is thinner than Hubbard squash, similar to Kabocha or Delicata squash, and is soft and edible when cooked. Red Kuri is also a great source of fiber, vitamin A, vitamin C, calcium, potassium, and iron.

Squash is one of the plants grown in the traditional Native American vegetable growing technique called the Three Sisters. The other two plants in the Three Sisters are beans and corn. Each plant had its role in this companion planting tradition. Corn served as a structure for the vining beans to grow up. Squash served as a ground cover to prevent weeds from growing. Beans provided natural fertilizer for all.

Also Known As: Hokkaido Red Squash, Orange Hokkaido Squash, Japanese Squash, ウチキクリ, Ambercup Pumpkin, Red Kuri Pumpkin, Baby Red Hubbard Squash, Uchiki Kuri Squash, Potimarron, Onion Squash, Teardrop Squash, Chestnut Squash, Golden Nugget Squash, Oriental Squash.

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Plant Name:
 Winter Squash, Red Kuri
Latin Name:
 Curcubita maxima
Days to Germinate: 7-14
Days to Harvest: 95
Germination Rate: 91%
Test Date: 6/24
Growth Habit: Vining
USDA Zones: 3-9
Lifespan: Annual
Brand: TomorrowSeeds
Sunlight: Full Sun, Partial Shade
GMO: No
Pollination:
 Heirloom, Open-Pollinated
Fungicide-Treated Seeds:*: No
Seeds Packed For**: 2025

*Fungicide-treated seeds protect the seedlings from diseases until they are up and growing. Do not eat treated seeds.
**Seeds are freshly packed for the growing season of the year listed. Seeds are still viable beyond pack date. Store in a cool and dry location such as the refrigerator or basement to best preserve germination rates.


Planting Instructions:

 

Soil Preparation:

Squash grows best in sandy, fertile soils with a pH between 6.0 and 6.5. To prepare soil, remove weeds, large rocks, and litter from the planting area. Leave small weeds and dead grass, they will enrich the soil when turned under. Spade the soil 8-12 inches deep and turn each shovel of soil over completely to cover the plant materials with soil. You may add fertilizer (see "Fertilizing" below) or 2-3 inches of organic material such as compost, leaves, or rotted hay over the planting area at this point. Till to mix this organic material into the top 8-10 inches of soil. For squash, make rows of soil beds 4-6 inches high and at least 3 feet apart. This formation of ridges will help with drainage.
 

Planting:

Since squash does not grow well in cool weather, plant in the spring after all danger of frost has passed and the soil begins to warm. For a good fall crop, plant early so squash will mature before the first killing frost. To plant, make 1 inch deep holes spaced 4 feet apart in raised beds down the rows, then plant 3-4 seeds in each hole. Cover thinly with soil and water after planting. After the seeds come up and plants are 3-4 inches tall, space plants 4 feet apart within row or thin to 3 squash plants per hill, spaced 8 feet apart.
 

Planting Depth: 1 inch
Within-Row Spacing:
 4 feet
Between-Row Spacing:
 8 feet

 

Care During the Season:

Watering: Water the plants enough to keep them from wilting. If the weather is really dry, squash plants should be watered at least once a week. Sandy soils need to be watered more often than heavy clay soils.

Weeding: Keep squash plants as weed-free as possible. When plowing or hoeing do not dig deeper than 1 inch to prevent from cutting the feeder rooters which may slow the plant's growth.

Fertilizing: You may optionally add scatter 2-3 pounds of a complete fertilizer for each 100 square feet of garden area. Work into the soil and leave the surface smooth. For small gardens, use 2-3 tablespoons of fertilizer for each hill. Scatter the fertilizer evenly over a 2 foot by 2 foot area. work it into the top 2-3 inches of soil. When blooms first appear, you may optionally apply 2 tablespoons of fertilizer around each hill. Do not let fertilizer touch the plants. Water the plants after fertilizing.

Insecticides: Insecticides may be used to protect plants. Bt-based insecticides and sulfur are organic options that can be used for prevention. Sulfur also has fungicidal properties and helps in controlling many diseases. Before using a pesticide, read the label and always follow cautions, warnings and directions.

Diseases: Squash can get many diseases, especially when harvesting begins. Check the plants daily and if spots or mold appear, treat the plant with an approved fungicide. Neem oil, sulfur, and other fungicides may be used. Please always follow label directions.
 

Harvesting:

Harvest Red Kuri Squash when the rind is bright red, hardened, and the stem that joins the squash is brown, dried, and hard like a cork. A light frost will not damage fruits. For best flavor, allow Kuri Squash to cure for about a month after harvest. Kuri Squash can be stored for several months. Old squash vines can be composted or worked in the soil well before the Spring planting season.

 

Nutrition Facts:
Calories 80
% Daily Value*
Total Fat 0.2 g 0%
Saturated fat 0 g 0%
Polyunsaturated fat 0.1 g
Monounsaturated fat 0 g
Cholesterol 0 mg 0%
Sodium 5 mg 0%
Potassium 896 mg 18%
Total Carbohydrate 18 g 7%
Dietary fiber 5.8 g 30%
Sugar 2.6 g
Protein 1.1 g 2%
Vitamin A 146% Vitamin C 45%
Calcium 4% Iron 4%
Vitamin D 0% Vitamin B-6 20%
Cobalamin 0% Magnesium 6%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.