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Japanese Squash Red Kuri( Uchiki Kuri) Heirloom NonGmo

Cucurbita maxima

 

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.

Each plant forms three to five small pumpkin-like fruits of intense orange red with a golden flesh. They are very early to mature and have superb storage characteristics.

 Also known as "Uchiki Kuri", "Baby Red Hubbard" or "Orange Hokkaido". Japanese red Kuri are bright red teardrop shaped squash that average 5-8 pound

The flesh is dry and sweet with a delicate nutty flavor. Makes excellent soups, desserts, vegetable tarts, cakes, blinis, pancakes, lasagna, risotto, vegetable stews & and gratins. Very prolific and early. Highly sought after by chef's and in markets. A sell out every time. Perfect for the home gardener due to it's small size, but big flavor.

 

Plant life cycle: Annual

Site: Full sun

Days to matirity: 90 days

Seed depth: 1/2-1"

Plant spacing:18-36"

Approx seeds per packet: 2 g(9-10 seeds)

 

How to grow: 

The site:

Kuri squash likes rich, fertile soil and plenty of water while growing on a raised mound to provide drainage. Each plant needs about 4 square feet to spread out and avoid competing with other plants.

 

Sowing:
Sow seeds indoors from April to June or direct sow from mid-May to the end of June or as soon as soil temperatures exceed 65F. Germination takes 10-14 days and seedlings are particularly attractive to snails and slugs (as the author has discovered. A healthy dose of Sluggo or rigorous picking off of critters is recommended). Each plant should bear three to five 3-10 pound teardrop shaped squashes.

 

Cultivation:

Keep weeds down and do not let plants dry out. Plenty of water is necessary when plants are in flower and early fruiting. Apply mulch around the plants to conserve soil moisture. Feed regularly in sandy soil. Plant some pollinator-attracting flowers nearby to increase pollination of the squash flowers.

 

Harvesting:

80 to 95 days. Harvest once the rind of the vegetable has hardened and the stem is about 2 inches long. Use a sharp knife or pruning shears to sever the fruit from the plant.

Storing:

Cure the squash before storing by allowing them to remain in the sunshine for about 10 days. Store in a dark, cool area of less than 65% humidity after curing and they will last for several months.

 

 

Organic Japanese Squash Red Kuri( Uchiki Kuri) NonGmo

4,95$ Standardpreis
2,48$Sale-Preis
  • This soup is tangy and a little spicy (although you can adjust the spice to your level), and the coconut makes it super creamy. The flavors here are a little less traditional for Thanksgiving, but this can be a bright start to your holiday.

    Red Curry Kuri Squash Soup

    This easy creamy soup is great as a holiday starter or side, or serve it with scoops of warm rice to make a meal.

    Serves: 6-8 as a side

    Ingredients

    • 1 medium red kuri (or butternut) squash, about 3 pounds
    • 2 shallots, sliced in half
    • 3 garlic cloves, unpeeled
    • 1 (14-ounce) can coconut milk, reserve ¼ cup for garnish
    • 1 stalk lemongrass (or 1 tablespoon lime zest)
    • 2 teaspoons fresh grated ginger
    • 1 tablespoon red curry paste*
    • 1 cup water or vegetable broth, more as needed for consistency
    • 2 tablespoons fresh lime juice
    • 1 tablespoon extra-virgin olive oil
    • Sea salt and freshly ground black pepper

    Garnish with:

    • Reserved coconut milk
    • Toasted, chopped cashews
    • Microgreens
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