Red Kuri is a winter squash that delivers both visual drama and nutritional substance. Its distinctive burnt-orange teardrop shape and smooth, dense flesh make it instantly recognizable in the garden and kitchen. Maturing in 95 days, this compact cultivar thrives across zones 3 through 11, producing small to medium fruits that store exceptionally well through the winter months. Rich in carotenoids and amino acids, Red Kuri squashes are true nutritional powerhouses that belong in any serious vegetable garden.
2
Full Sun
Moderate
3-11
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Moderate
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The burnt-orange, teardrop-shaped fruits are strikingly beautiful and compact enough to fit snugly into storage spaces or containers. Red Kuri develops a naturally firm rind when mature, signaling it's ready to harvest and cure for long-term storage. The flesh is dense and carotenoid-rich, offering both substantial nutrition and the polysaccharides and pectins that research suggests may support antioxidant, anti-inflammatory, and insulin-regulating properties. At 95 days to maturity, it's faster than many winter squashes, yet the fruits store reliably at cool temperatures with proper curing.
Red Kuri excels as a roasted or baked winter squash, where its dense, carotenoid-rich flesh develops a slightly sweet, nutty character. The firm rind and compact size also make it suitable for halving and stuffing with grains or other vegetables. As a winter storage crop, it functions as a reliable source of nutritious meals throughout the colder months, the polysaccharides and pectins in its flesh supporting both flavor and potential health benefits.
No timeline data available yet for this variety.
Start seeds indoors in very short growing seasons only, 2 to 4 weeks before your average last frost date. Sow in 4-inch biodegradable pots filled with moist seed-starting mix, as roots are sensitive to disturbance and can be planted directly into the ground. Keep soil temperature at 70 to 85 degrees Fahrenheit for germination. Transplant outdoors only when soil temperature reaches at least 60 degrees Fahrenheit.
Transplant seedlings outdoors after your average last frost date, once soil temperature is at least 60 degrees Fahrenheit. Use the biodegradable pots to minimize root disturbance, planting them directly into the ground.
Direct sow outside 1 to 2 weeks after your average last frost date, when soil temperature is 70 to 85 degrees Fahrenheit. Sow seeds 1 inch deep.
Leave Red Kuri fruits on the vine until fully mature, at which point the rind becomes firm and resistant to finger pressure. Harvest by cutting the stem, leaving 2 to 4 inches attached to the fruit. After cutting, gently wash each squash in a sanitizing solution made from 10 parts water to 1 part bleach to remove field debris and potential pathogens.
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