Here is the Japanese Pumpkin, Cucurbita maxima. It is also known as the kabocha squash, kabocho, kabotcha! It is pretty sweet and makes a great pie or you can cut into chunks an put in soup. This variety can produce dozens of fruits fairly quickly an can make 10 pumpkins per vine. It is hard on the outside with a knobbly-looking skin and a bright yellow-orange flash inside. Fruits can get to 5 Lbs and about 10 inches around. Plants normally don't get to much bigger then 8 feet but may get longer in full sun. We found roasting the seeds to be really good and the flesh makes a good pumpkin pie! Open pollinated 90 to 100 days.
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