Winter Squash
Black Futsu is a captivating Japanese heirloom that transforms before your eyes, starting as a deeply ribbed, bumpy squash with dusky blue-gray skin that cures to a warm orange buff color over 110 days. This Cucurbita moschata variety produces 3-5 fruits per plant averaging 3 pounds each, with thin edible skin and extraordinarily nutty flesh that's perfect for everything from tempura to pies. Growing 6 feet tall and 5 feet wide, it thrives in full sun with 24-inch spacing between plants.
Full Sun
Moderate
3-11
72in H x 60in W
Annual
Moderate
Hover over chart points for details
What sets Black Futsu apart is its remarkable skin transformation from deep black-green to warm orange buff, paired with deeply ribbed, bumpy texture that makes each fruit look like a piece of living sculpture. The thin skin is completely edible, while the finely textured flesh delivers an extraordinarily nutty flavor that shines whether roasted, fried in tempura, or pureed into soups. Its excellent storage capacity of 4-5 months makes it both a practical winter keeper and a stunning fall decoration that earns its place in any harvest display.
Black Futsu excels in diverse culinary applications, from traditional Japanese tempura where its thin edible skin becomes delicately crispy, to roasted preparations that highlight its nutty flavor. The smooth, sweet flesh makes exceptional pies and soups, while its pickling potential adds versatility to preservation projects. Beyond the kitchen, its striking appearance and excellent keeping quality make it perfect for fall decorations that eventually transition to winter meals.
Start seeds indoors 2-3 weeks before the last frost date to get a head start on the 110-day growing season.
Transplant seedlings after all danger of frost has passed, setting them in hills 6 feet apart with 3 plants per hill, or in rows spaced 36 inches apart.
Direct sow seeds after the last frost date when soil has warmed, planting in the same spacing configurations as transplants.
Harvest Black Futsu when the skin has completely cured from its initial deep black-green to a warm orange buff color with absolutely no trace of green remaining. The squash should feel firm and the stem should be dry and corky. Cut from the vine leaving a 2-inch stem stub to improve storage life, then cure in a warm, well-ventilated area for 2-3 weeks to fully develop flavor and storage potential.
Enter your ZIP code to see a personalized growing calendar for this plant.
“Black Futsu represents the rich tradition of Japanese heirloom squashes, passed down through generations of gardeners who prized both its complex beauty and exceptional flavor. This variety embodies the Japanese appreciation for foods that offer both visual artistry and culinary excellence, with its intricate ribbed surface suggesting the careful selection by farmers who understood that the most interesting exteriors often hold the sweetest truths within.”