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Sunshine Squash is a hybrid kabocha that delivers exceptional performance across North American growing regions, thriving in hardiness zones 3 through 13. This annual vining plant produces 3 to 4 pound flattened globe fruits with vivid orange skin and equally striking golden orange flesh in just 100 to 109 days. From direct seeding to harvest, Sunshine offers reliable productivity and outstanding eating quality that consistently outperforms other kabocha varieties in side-by-side trials.
Full Sun
Moderate
3-13
30in H x ?in W
—
High
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The flesh is nutty, smooth, and creamy with a natural sweetness and no stringiness when prepared, delivering exceptional texture whether steamed, baked, or microwaved. This hybrid kabocha's combination of vibrant dual-orange coloring (both skin and interior), compact 3 to 4 pound size, and relatively quick 95 to 100 day maturity makes it a standout choice for gardeners seeking reliable winter squash production. The flattened globe shape and consistent quality have made it a consistent winner in professional variety trials across North America.
Sunshine Squash excels as a winter keeper and cooking squash for the home kitchen. The dense, stringless flesh is particularly suited to steaming, baking, and microwaving, making it a natural choice for soups, roasted preparations, and any recipe calling for kabocha or winter squash. The moderate 3 to 4 pound size fits well into typical home cooking portions without requiring extensive storage planning.
No timeline data available yet for this variety.
Direct sow Sunshine Squash seeds into warm soil once temperatures have climbed to at least 70 degrees Fahrenheit, ideally waiting until all frost danger has passed and soil warmth reaches the 70 to 85 degree germination window. Plant seeds at the specified depth and space plants 48 inches apart to allow adequate room for vine development.
Harvest Sunshine Squash after 100 to 109 days when the skin has deepened to full vivid orange and the fruit has achieved its characteristic flattened globe shape at 3 to 4 pounds. The skin should feel firm and resistant to nail pressure. Cut fruits from the vine with a sharp knife, leaving a short stem attached to extend storage life.
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