When To Harvest Kabocha Squash (Answered)

If you want to grow kabocha squash, start by purchasing seeds. David’s Garden Seeds sells excellent varieties that have high germination rates. Their site also offers a wide selection of hard-to-find fruits and vegetables.

Squash is difficult to transplant, so it’s important to plant your seeds in biodegradable seedling pots with peat-based potting soil.

When transplanting, make sure to stick the pot in the ground without damaging the seedling’s roots.

Kabocha Squash Growing conditions

Kabocha squash is a vine and can be grown in USDA plant hardiness zones four through nine. The vines can grow up to 6 feet in length and can be grown on the ground or on trellises.

When they get tall, the plants may need to be staked or supported by a trellis system designed for climbing plants. The growing season for kabocha squash is six to eight months.

Kabocha squash should be planted about two weeks after the last frost. Seedlings should be planted two to three seeds per 36 inches apart. If planting in hills, plant six to eight seeds in each hill.

The squash will take about 45 days to fully ripen. At this time, the skin will be gray with orange spots and the fruit will change shape to a box.

It is best to start Kabocha squash in containers that are at least 5 inches deep, as the plants’ roots grow very large. It’s important to use a deeper container to prevent transplant shock, which can cause the plants to die.

Sow the seeds one-third of the way deep and place them in a warm place, preferably under fluorescent lights.

The seeds will benefit from longer exposure to the outdoors on warm days. Once they have sprouted, transfer them to a well-prepared garden spot.

Kabocha squash plants grow on vines that are several feet long. The vines should be spaced at least two feet apart. You should add a small amount of kitchen compost to the soil before transplanting. You can also feed the vines with an organic 5-5-5-vegetable fertilizer and bone meal.

The ideal growing conditions for kabocha squash are warm weather, as the plants need heat and sun to mature.

Kabocha will take about five months to reach maturity. For optimal growth, plant it in early spring. If you’re planning to sell it, you’ll need to have a harvest ready by the fall.

Ideally, Kabocha plants should receive at least six hours of sunlight daily, and they require regular moisture. Kabochas should receive an inch of water per week. However, if the soil is very sandy, kabochas can tolerate less water per session.

Harvesting Kabocha Squash

Kabocha squash is an extremely popular vegetable that is high in vitamins and minerals. Because of this, many people grow it in their garden in large quantities.

Its pumpkin-like appearance and interesting taste have made it very popular. However, its benefits go well beyond taste. Here are some ways to harvest it in the fall:

Harvest the kabocha squash by allowing it to reach the desired ripeness. The fruit should be at least two months old before harvesting. The kabocha type tetsukabuto is the most popular variety grown in Japan.

Regardless of whether you grow red or yellow kabocha squash, harvesting the fruit at the proper stage will allow the fruit to develop the best flavor.

Kabocha squash should be harvested when the skin turns a dull green and is heavy for its size. It is also hard to touch. The perfect harvest time depends on your climate. In colder climates, harvesting will occur in October or November.

In warm climates, harvesting can occur between September and November. The harvest is easy if the fruit is not damaged or bruised. Once the fruit is ready to harvest, it will need to be placed in a cool, dark place to keep fresh.

After harvesting, the kabocha squash will last about four months if not cooked. Kabocha squash is a versatile vegetable that can be used in both savory and sweet dishes.

Kabocha squash grows best in an outdoor garden with plenty of room to spread out. The plant should be able to grow between two and three pounds, and the vine should sit flush on the ground. Kabocha squash should produce between 3 and 5 squash per vine, though larger vines can produce more.

Kabocha squash is similar to butternut squash but has less fibrous skin. Kabocha squash is a very popular food in Korea and the Philippines, where the fruits are eaten in a traditional dish called hobak-juk. It is relatively easy to grow in a backyard garden and can sell for a premium over butternut squash.

How to Store Harvested Kabocha Squash

If you are growing Kabocha squash in your garden, you will want to know when to harvest it. This Japanese squash grows well into the fall and can be harvested when the skin is a dull green color. Once picked, allow it to cure for a week or two in a warm location.

It can also be dried indoors at a temperature of 80-85F. The fruit of Kabochas will keep for up to five months, uncooked, and they have a distinct flavor that makes them great for savory and sweet dishes.

To grow Kabocha squash in your garden, you’ll need to prepare the soil for germination. You should use a soil pH of 6 or 7 and make sure the soil is not too dry or wet.

To make it easier for your plants to take root, amend your soil with kitchen compost before transplanting. You’ll also need to feed your plants with organic 5-5-5-vegetable fertilizer and bone meal.

Harvest Kabocha squash in autumn or early fall. Kabochas typically begin to set fruit between fifty and 55 days after flowering.

You can check the fruit’s ripeness by pressing your fingernail on it. If there is no trace of the fruit on the skin, the fruit is ripe. Once you’re sure it’s ripe, you can use a gardening knife or scissors to cut it.

The kabocha squash is edible and highly nutritious. It is commonly used for cooking. Its flesh is bright orange-yellow and is high in vitamin A.

It also contains small amounts of vitamin C, iron, potassium, magnesium, and calcium. It is also great for salads, soups, and stews.


Kabocha squash will be ripe when the outer leaves are gray and the stem begins to dry and shrivel.

The fruit should be heavy for its size and have patches of a golden or gray color. The fruit will be sweeter on the outside than on the inside.

To check the ripeness of your Kabocha squash, remove the outer layer of the fruit, leaving a couple of inches of stem. You should also let the fruit sit on the ground for at least a week before harvesting it.

If you are not sure when to harvest kabocha squash, consider growing the squash from seeds. This variety grows well from seed and can be grown easily by anyone.

Once the plants reach about six inches tall, they can be transplanted outdoors. You can even grow them in pots.