Japanese Red Kuri Squash is a stunning heirloom winter squash that produces teardrop-shaped fruits in vivid red-orange, reliably maturing in 90-99 days across hardiness zones 3-13. This open-pollinated, non-GMO variety has earned its place in gardens for decades thanks to its exceptional sweet, chestnut-like flesh and impressive storage capabilities. Whether you're growing in a traditional garden plot, raised bed, or even a container, this vining annual thrives in full sun and rewards patient gardeners with fruits that cure beautifully and store for months.
48
Full Sun
Moderate
3-13
30in H x ?in W
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Moderate
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The flesh is remarkably fiberless and sweet, tasting distinctly of chestnuts with none of the stringiness that plagues lesser squashes. Red-orange skin ripens to an almost jewel-like intensity, making these fruits as beautiful on the vine as they are on the table. The combination of exceptional flavor, impressive storage life, and adaptability to various growing conditions explains why this Japanese heirloom has transcended its origins to become beloved by home gardeners worldwide.
This squash excels in roasting, where its sweet, dense flesh caramelizes beautifully and develops even deeper chestnut notes. It's exceptional in soups, lending a naturally creamy texture without requiring cream, and bakes wonderfully for pies and purees. The fiberless flesh makes it particularly suited to any preparation where you want smooth, velvety results without straining or processing.
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Start seeds indoors 3-4 weeks before your last frost date in warm soil (70-80°F). Squash seeds germinate quickly and seedlings grow fast, so avoid starting too early or they'll become leggy before transplanting.
Transplant outdoors after all danger of frost has passed and soil has warmed to at least 60°F. Harden off seedlings gradually over 7-10 days before planting them in their final location, spacing 48 inches apart in rows 72 inches apart.
Direct sow seeds 1 inch deep outdoors after your last frost date when soil has warmed. Plant 2-3 seeds per hill and thin to the strongest plant once seedlings are established.
Harvest Japanese Red Kuri when the skin has fully developed its vivid red-orange color and feels hard when pressed with a fingernail. This typically occurs around 90-99 days after planting. Cut fruits from the vine with a sharp knife, leaving 2-3 inches of stem attached to prevent rot. Harvest before the first hard frost in colder zones to avoid cold damage to mature fruits.
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“Japanese Red Kuri, also known as Uchiki Kuri, is a heirloom winter squash variety with deep roots in Japanese agricultural tradition. It arrived in Western gardens through the seed-saving movement, where its combination of reliable productivity, outstanding flavor, and long storage life made it irresistible to gardeners seeking alternatives to common domestic squash. As an open-pollinated variety, it has been preserved and replicated by generations of gardeners and seed companies committed to maintaining genetic diversity and heirloom traits.”