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Kabocha squash is a Japanese heirloom variety cherished for its sweet, nutty flavor and velvety texture. Originating from Japan, Kabocha, often referred to as Japanese pumpkin, is renowned for its rich, chestnut-like taste and versatility in both savory and sweet dishes.
**Unique Qualities:**
- Sweet, nutty flavor
- Velvety texture
- Dark green skin with bright orange flesh
- Ideal for roasting, soups, and desserts
**Growing Season:**
Kabocha squash thrives best when planted in late spring to early summer, ensuring warm soil temperatures for optimal growth.
**Time to Harvest:**
Expect to harvest your Kabocha squash approximately 90-100 days after planting. You'll know it's ready when the skin is hard and deep green, and the stem starts to dry out.
