Kabocha Squash Seeds, Cucurbita maxima, Winter Squash, Japanese Pumpkin

Kabocha squash also contains pumpkin seed oil, which is rich in vitamins, minerals, essential oils, amino acids, and microelements.

Kabocha squash is in season in the fall and can be found at farmers' markets and grocery stores, especially Asian or Japanese markets. It has a sweet flavor and creamy, deep orange flesh with no visible fibers and can be eaten in many ways, including sliced and roasted, in soups, sauces, tempura, sushi, or in rice and bean dishes. The skin is edible, but you should remove it if you want to show off the squash's orange color.

Starting seeds
Start seeds indoors in peat pots 3–4 weeks before the last frost in your area. Sow seeds 1/2–1 in deep and thin to one plant per spacing interval after establishing seedlings.

All seeds are harvested from an organically grown plant.
Approx. 25 seeds in each packet.