Uchiki Red Kuri Squash

🍁🔥 Uchiki Red Kuri Squash Seeds

Japanese heirloom. Chestnut-sweet. Silky, rich, and unbelievably versatile.

Meet Uchiki Red Kuri, the iconic Japanese kabocha-type squash with fiery orange skin and luxuriously smooth flesh.
Thin-skinned, deeply sweet, and famously nutty — like chestnut and butternut had a gifted child who studied abroad and came back refined.

This is the squash chefs hoard.
This is the squash soups dream of becoming.

🌱 Why Grow Uchiki Red Kuri

Type: Cucurbita maxima (kabocha group)
Days to maturity: ~90–100 days
Fruit: ~3–5 lbs each

🍽 Flavour & Cooking Notes

Flavor profile?
Roasted chestnut + sweet potato + hazelnut butter.
Texture?
Silky, creamy, custard-soft perfection.

Best uses:

• Soup that makes restaurant soups embarrassed

• Roasted wedges with miso + maple

• Tempura (traditional + mind-altering)

• Purées, gnocchi, and velvety mash

• Dessert fillings (Japanese pumpkin cheesecake 🔥)

Skin is edible — it softens and melts into the dish.
Lazy cooks & Michelin chefs both love it.

👨🌾 Growing Notes

• Start seeds indoors 3–4 weeks before last frost

• Transplant after soil warms

• Prefers rich, well-drained soil & consistent moisture

• Give room — vines want to stretch

• Cure after harvest for max sweetness

• Stores 2–4 months easily

This squash rewards patience and compost… like a toddler, but delicious.

💡 Who Will Love It

• Growers seeking top-tier flavour

• Fans of Japanese cooking & kabocha squash

• Small-space growers — high return per plant

• Chefs, foodies, CSA farmers, backyard legends

🌟 Quick Highlights

• Deeply sweet, chestnut-like flavour

• Thin edible skin — minimal prep

• Reliable, high-yielding heirloom

• Perfect for soups, roasts, baking

Think of it as the Ferrari of fall squash — classy, powerful, and built for people who care about flavour.