PUMPKIN SQUASH RED KURI HOKKAIDO DELICIOUS CHESTNUT FLAVOUR LONG KEEPER $2.40

Red Kuri squash, or orange Hokkaido pumpkin, has smooth flesh and a rich, sweet flavour that shines through in pies, soups, and side dishes.

Red Kuri squash is a teardrop-shaped winter squash with a distinctive orange skin. It shape is similar to a hubbard squash, but it’s much more manageable in size. Its skin is hard but thin, and is edible once cooked. Red Kuri has creamy yellow flesh, with a smooth texture and taste similar to cooked chestnuts. In fact, the word “kuri” is Japanese for chestnut. Like many other winter squash, Red Kuri is a powerhouse of health: It’s a great source of vitamins A and C, potassium, calcium, and iron.

These hefty squash typically weigh three to four pounds each. Choose a squash that is heavy for its size, has even pigmentation, and no soft spots. If stored in a cool, dry place, Red Kuri will last for several months. Once you cut it open, wrap the unused portions in plastic, store them in the fridge, and cook the squash within a few days.

Red Kuri are difficult to peel, so they are almost always cooked with their skin on. You can cook them whole or halved, or sliced into wedges or cubes. Don’t waste the seeds — scoop them out and toast them like pumpkin seeds. If you’re cooking a whole squash, be sure to pierce the skin in several places so steam can escape. After cooking, the skin softens and becomes edible.

Cooking Red Kuri Squash
The smooth and sweet Red Kuri squash pairs well with creamy ingredients like dairy and coconut milk. These squash also go well with herbs, beans, curry, and spices. Try it in casseroles, soups, curries, or bake it into pies and muffins. Red kuri squash is a great substitute for acorn squash, and other squash varieties that don’t need to be peeled before cooking.

Grow Notes
Prefers full sun in moist, well-draining soil.

Susceptible to mildew, water roots not leaves.

Harvest fruit when vine dries out.

Sow
Sow direct in Spring, planting seeds at a depth of 20mm with 100cm plant spacing and 200cm row spacing.

Keep soil moist, not wet.

Germination
5-10 days at 21-35°C

Maturity
90 days

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