Kabocha squash is a Japanese winter squash with dark green skin and sweet, nutty orange flesh. It is prized in cooking for its creamy texture and rich flavour, perfect for soups, roasting, or steaming
Planting season: Spring to early summer Germination time: 7–14 days Position: Full sun, fertile well-drained soil Days till maturity: 85–100 days Plant height: Vine spreading up to 2–3 m
Growing instructions:
Sow seeds directly outdoors once soil has warmed, or start indoors 3–4 weeks before the last frost. Space plants 90–120 cm apart, allowing ample room for vines to spread. Provide regular watering and mulch to retain moisture. Harvest when the skin hardens and the fruit develops a deep green colour.
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