Red Kuri squash seeds

Red Kuri Squash cucurbita maxima (also known as 'Hokkaido' squash). World-renowned for its brilliant, teardrop-shaped fruits and its glowing, deep-orange-to-red skin. Unlike many winter squashes that require laborious peeling, the Red Kuri features a thin, tender skin that is entirely edible when cooked, making it a favorite for busy kitchens and "slow-food" enthusiasts alike. Inside, you’ll find dense, fiberless gold flesh with a remarkably rich, nutty profile often compared to mellow chestnuts. Its creamy texture holds up beautifully whether roasted in wedges, blended into a soup, or grated into baked goods. Because it is a vigorous grower and a prolific producer, the Red Kuri is a rewarding staple for the home gardener looking to fill their larder with high-nutrient, long-storing produce. Growing Information (Australia): Scientific Name: Cucurbita maxima 'Red Kuri' Sowing Season: * Temperate/Cool: Spring to early Summer (once soil has warmed to at least 20°C). Subtropical/Tropical: Autumn and Winter (avoiding the peak humidity of Summer). Position: Full sun; requires plenty of room to sprawl and rich, well-composted soil. Sowing Depth: 2cm deep. Spacing: 1m apart. Germination: 7–10 days. Harvest: 90–100 days. Gardener’s Tip: To maximise storage life, harvest with at least 5cm of stem attached and allow the squash to "cure" in a sunny, dry spot for 7–10 days before moving to long-term storage. This toughens the skin and concentrates the natural sugars. 10 seeds per packet No seed sales to W.A at this time