A Japanese hubbard-type squash (Hokkaido), these deep red-orange jewel-like fruits tend to grow to be 5-7 lbs and tear drop shaped. Their golden, flavourful flesh is really smooth and sweet; one of the favourite winter squashes here at Kitchen Table. A good yielder, the squash reach optimal storability and flavour after curing. Cure squash at room temperature with moderate humidity and then store somewhere cool and dry - perhaps your basement - to enjoy throughout the winter. 95 days to maturity.
In the kitchen
When making lasagna, try replacing the tomato base with this smooth squash puree, and with béchamel sauce in between the layers of pasta - dreamy.
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