Kabocha Squash — Growing reference
| Scientific name | Cucurbita maxima |
|---|---|
| Seed germination (days) | 4–10 |
| Soil temperature for germination (°C) | 18.3–35 |
| First harvest or flowering (days) | 85–100 |
| Measured from | Seed |
| Plant spacing (cm) | 91.4–152.4 |
| Mature height (cm) | 30.5–45.7 |
| Mature spread (cm) | 182.9–304.8 |
| USDA hardiness zones | 3–10 |
| Light | Full sun |
| Water | Moderate |
| Sowing method | Direct sow |
Growing directions
Sow 2–3 seeds 1 inch deep per hill in deeply amended, compost-rich soil and thin to the strongest vine after the first true leaves appear. Kabocha is a Japanese winter squash of the Cucurbita maxima species; its flattened, dark-green fruits have dense, dry, sweet orange flesh superior to many other squash types. Harvest when the skin is very hard, the stem corky and dry, and a small section of rind scratched with a fingernail shows no damage. Cure at room temperature for 10–14 days before storing; properly cured kabocha keeps four to six months in a cool, dry room.
Source and local conditions
Typical planning ranges from OpenPlantDB (CC0). Cultivar, climate, season and growing method can change these values. Confirm the seed label and local guidance before planting.
Source & verification
OpenPlantDB · CC0