Red Kuri Squash is a colorful and flavorful winter squash loved by both gardeners and home cooks. Also known as Potimarron or Hokkaido Pumpkin, it has a bright red-orange skin and golden flesh. Its sweet and slightly nutty flavor, similar to roasted chestnuts, makes it perfect for soups, roasting, baking, and purees.

Plant Growth and Care
Red Kuri Squash is part of the Cucurbita maxima species. It grows best in full sun and rich, well-drained soil. Seeds should be planted after the last frost when the soil is warm. The plant produces teardrop-shaped fruits that weigh between 1 point 5 to 3 kilograms. Vines can spread widely, so allow at least one meter of space between plants.

The squash is usually ready to harvest in about 90 to 100 days. It is mature when the skin turns deep red-orange and becomes firm. After harvesting, store in a cool and dry place where it can last up to 4 to 6 months. Regular watering and space to grow are key for healthy development. Though it is generally easy to grow, some care is needed to prevent common pests or mildew.

Fun Fact
The skin of Red Kuri Squash becomes soft when cooked, so it does not need to be peeled. This saves prep time and adds extra nutrients to your meals.