Family Owned Since 1979
Cultivating Gardeners



Product Description:

Cucurbita maxima 92 days. A lovely, teardrop-shaped mini hubbard with bright orange skin. Red Kuri has smooth textured flesh and a delightfully rich, sweet flavor. Perfectly proportioned for making pies and side dishes for winter meals, these squash typically reach 3–4 pounds each. In field trials this squash showed the most resistance to cucumber beetles.
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Customer Reviews

Based on 4 reviews
Roger T.
Cutest Pumpkin !

Started seeds late , in December , southern New Zealand : 5 plants densely packed in a small compost heap : rapidly climbed over trellis , a fuchsia bush ... vigorous plants ... got about 3 gorgeous fruit on each vine .... some already turning bright orange ... 1 to 1.5 kg pumpkins hanging without support ... still flowering in early autumn , keeping the bees busy ...

Laurel M.

I first found this squash in grocery stores quite rarely, and I knew I had to try and grow it myself! The flesh is dense and barely stringy, sweet, and a little nutty. I find they taste their best at least a few days after being cut from the vine. The individual fruits are pretty variable, both in size (from just under the size of a basketball to a little larger than a softball) and flavor (some were sweeter, some were drier), but all of them were a delight to eat. The seeds are too large and woody to roast decently, but the rest of the squash more than makes up for it, and works great in soups, pies, or even roasted plain!

The plants themselves are large and sprawling, so make sure you have plenty of space! They'll climb if given the opportunity, but take care to make sure any fruit growing off the ground is well-supported. They're susceptible to powdery mildew, especially if the leaves get wet, but it didn't seem to slow my plants down at all!

The fully-ripe squash, washed thoroughly and kept indoors at around 70 degrees with good air flow, had a shelf life of about 4-5 months post-harvest.

Amazing little squash!

I grew these last year for the first time and was amazed at how sweet and flavorful they were. I harvested and cooked one before the first frost and it didn't have much flavor at all but let the rest of them sit out in the cold until the leaves were turning brown and that really pumped up the flavor. The plants themselves were so beautiful in my garden, they need lots of room but I just let them wander where they wanted to go. I ended up with 27 gorgeous squashes so had lots to share with my very happy friends. And they were so good I didn't even have to butter or season them when baked, just scooped them out with a fork and into my mouth. Favorite squash EVER!

Favorite Squash

So beautiful and delicious, great as a base for curry with some coconut milk. Our plants yielded 4-6 fruit each. Zone 8b- Seaside, OR

Soil Temp for Germ 65–85°F
Seed Depth 1–1 ½"
Seed Spacing 3–4/hill
Days to Emergence 5–10
Thin Plants to 1–2/hill
Row Spacing 3–6'
Fertilizer Needs Medium
Minimum Germination 75%
Seeds per Gram See below
Seed Life 3–4 years

Cucurbita spp. In the diverse family of squash are true nutritional powerhouses, encompassing a wide array of forms, flavors, colorations, and culinary applications. Squash are rich in the carotenoids necessary for vitamin A production and boast a wide complement of amino acids. While starchy, most of the carbohydrates in the fruit come from special polysaccharides, pectins, which have exhibited strong antioxidant, anti-inflammatory, and anti-diabetic, insulin-regulating properties.

Days to maturity are from date of direct seeding.

• Fertile, well-drained soil gives best results
• Squash is a warm season crop, so avoid planting too early; raised beds and plastic mulch help keep roots warm
• Squash are monoecious (bearing separate male and female flowers on the same plant) and require insect pollination
• Poor fruit set is often the result of inadequate pollination; plant bee attractant flowers

Direct Sowing
• Plant after frost danger when soil warms to 65°F
• Work in shovelful of compost and 1/2 cup TSC's Complete fertilizer into hill
• Keep soil evenly moist but not wet as too much moisture causes seed to rot
• Bush varieties: sow 3-4 feet apart
• Vining varieties: sow 4-6 feet apart

• Start indoors 3-4 weeks prior to anticipated transplant date in 4 inch pots
• Work in shovelful of compost and 1/2 cup TSC's Complete fertilizer into hill
• Transplant carefully as to not disturb roots

Insects & Diseases
• Common insects: Spotted and striped cucumber beetles, vine borers and squash bugs
• Insect control: Row covers and/or apply Pyrethrin
• Moschata species are resistant to vine borer
• Common diseases: See chart below; diseases vary by region
• Disease prevention: 3-4 year crop rotation, and fungicide applications

Harvest & Storage
• Summer squash: Harvest regularly when fruits are young to keep plants productive
• Winter squash: Leave on vine until fully mature, rinds should be firm
• When winter squash is mature cut stem leaving 2-4 inches remaining, gently wash in sanitizing solution; 10 parts water to 1 part bleach
• For best results move winter squash to a warm dry area 80-90°F to cure; see each type (below) for curing requirements
• Store winter squash at 50-60°F with 50-75% relative humidity and good air circulation

Curing Requirements
• Acorn: Curing not required; Stores 2-3 months
• Buttercup: Cure 10-14 days; Store 1-2 months for best flavor; Will keep 4-6 months
• Butternut: Cure 10-14 days; Store 1-2 months for best flavor; Will keep 4-6 months
• Delicata: Curing not required; Stores 2-3 months
• Hubbard: Cure 10-14 days; Store 1-2 months for best flavor; Will keep 4-6 months
• Kabocha: Cure 10–14 days; Store 1–2 months for best flavor; Will keep 4–6 months
• Mini-Hubbard: Curing not required; Stores 2-3 months
• Spaghetti: Curing not required; Stores 2-3 months

Approximate seeds per gram
• Acorn, Butternut, & Delicata: 9-16
• Buttercup & Hubbard: 3-7
• Green, Gray Summer: 7–9
• Kabocha: 5–7
• Patty Pan: 7-10
• Romanesco: 4–5
• Spaghetti: 4-7
• Yellow Summer: 7-15
• Zucchini: 5-8

HR indicates high resistance.
IR indicates intermediate resistance.
CMV | Cucumber Mosaic Virus
PM | Powdery Mildew
PRV | Papaya Ringspot Virus
SLCV | Squash Leaf Curl Virus
WMV* | Watermelon Mosaic Virus
ZYMV | Zucchini Yellow Mosaic Virus
* Numbers indicate specific disease race.

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