The Tetsukabuto Winter Squash is very popular in Japan. This unique winter squash is commonly called a Japanese pumpkin. It develops only a small blossom-end scar. The nearly round, dark green fruit has deep yellow flesh that is so sweet and nutty and smooth and creamy. It’s just like custard. Tetsukabuto Winter Squash is well-suited for any pumpkin or winter squash recipe, but is especially delicious simply baked and served by itself. Tetsukabuto requires a pollinator, so plant a Hubbard, buttercup, or butternut variety nearby.Tolerant to powdery mildew and vine borers.

15 seeds

PLANTING

Cucurbitamaxima x moschata

Germination:7-10 days

Germination Temperature:Optimum soil temperatures 70-85F

Seed Sowing Depth:1/2-1″ deep

Sowing Indoors:3-4 weeks before last frost.Provide70-85Fsoil temperature.Sow 2-3 seeds per cell/pot.Sowing into individual biodegradable peat/cow pots reduces rootdamage when transplanting. Transplantafter last frost, 36-48″ apart.

Sowing Outdoors:Sow after last frostwhen soil temperature is over70F.Sow a few seeds every 36-48″.

How much does a packet plant:12-15foot single row, 3-5 hills

Harvest:Before heavy frost. Determine ripeness whenthe skin has turned colorand becomes dull dry. Youwill beunable to create a dent when pressingyour thumbnail into it. Leave two inches of the stem on the squash and manage carefully so there is no damage which can shorten storage life. Cure for 7-10 days in the sun to harden the rind and increase storage quality. Wipe any debris off skin before storing in a cool dark placewith 50-55F temperaturesand50-65%humidity.

Tips:Plant Tetsukabuto Winter Squash in fertile soil, amended with compost or well rotted manure and keep well watered. They benefit from growing on black plastic and by using row covers for weed, insect control, and more rapid growth.