Grow your own Kabocha squash, the popular Japanese winter squash.

Renowned for its sweet, nutty flavour and rich, creamy texture, kabocha is a staple in Japanese cooking, perfect for roasting, soups, stews, and tempura. Its deep green, stripey skin and bright orange flesh make it as visually striking as it is delicious.

Also called the Japanese pumpkin, Kabocha is easy to grow and highly productive.

Why Grow Kabocha Squash?

• Sweet, nutty flavour with smooth, creamy flesh
• Deep green skin and vibrant orange interior
• Excellent for roasting, soups, curries, and tempura
• Highly productive and easy to cultivate in UK gardens
• Packed with vitamins A and C, fibre, and antioxidants

Kabocha squash is not only a versatile culinary ingredient but also a nutrient-rich addition to your garden. Its dense, sweet flesh is perfect for warming winter dishes, while its sturdy skin makes it ideal for storage. 

How to Grow Kabocha Squash in the UK

Sowing Time:
Sow indoors from late March to April, or directly outdoors after the last frost.

Position:
Full sun for best results.

Soil Type:
Rich, well-draining soil; enriched with manure for optimal growth.

Sowing Instructions:

• Sow seeds 1cm deep in individual pots or seed trays
• Transplant seedlings when strong and frost risk has passed
• Space plants 50–90cm apart in rows 90–120cm apart
• Feed and water regularly
• Apply a mulch to retain soil moisture
  

Harvest:
Ready to harvest approximately 90–100 days from sowing, before the first frost. Pick when skin is deep green and firm. Store in a cool, dry place for several months.

Approximately 5 seeds per pack.