A striking blue gray kabocha type squash known for its smooth, rich, and nutty flesh. Blue Kuri (also called Blue Hokkaido) produces fruits weighing 3–5 lbs. Perfect for roasting, soups, and baking. Its dry, sweet interior rivals sweet potatoes in flavor, while its powder blue rind adds elegance to autumn displays and root cellars alike. 20 seeds per packet
Growing Instructions
Planting time: Direct sow after danger of frost when soil has warmed to at least 65°F, or start indoors 3–4 weeks before transplanting.
Depth: 1 inch
Spacing: 3 feet apart, or in hills of 2–3 plants spaced 6 feet apart.
Sun: Full sun
Days to maturity: 90–100 days
Notes: Harvest when rinds are hard and stems begin to dry. Cure in a warm, dry place for 10–14 days to enhance sweetness and storage life. Excellent keeper through winter.
A striking blue gray kabocha type squash known for its smooth, rich, and nutty flesh. Blue Kuri (also called Blue Hokkaido) produces fruits weighing 3–5 lbs. Perfect for roasting, soups, and baking. Its dry, sweet interior rivals sweet potatoes in flavor, while its powder blue rind adds elegance to autumn displays and root cellars alike. 20 seeds per packet
Growing Instructions
Planting time: Direct sow after danger of frost when soil has warmed to at least 65°F, or start indoors 3–4 weeks before transplanting.
Depth: 1 inch
Spacing: 3 feet apart, or in hills of 2–3 plants spaced 6 feet apart.
Sun: Full sun
Days to maturity: 90–100 days
Notes: Harvest when rinds are hard and stems begin to dry. Cure in a warm, dry place for 10–14 days to enhance sweetness and storage life. Excellent keeper through winter.
Image 1 of 5
Image 2 of 5
Image 3 of 5
Image 4 of 5
Image 5 of 5
