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Winter Squash Seeds, Kakai
Description
(Cucurbita pepo). Completely hull-less seeds that are superb for roasting! The slightly oblate, delicately ribbed fruit is an unusual shade of yellow-orange, mottled here and there in dark green to virtually black. Simply scoop the seeds out of the 5- to 8-pound pumpkins, rinse, salt if desired, and roast in the oven until slightly browned. Semi-bush plants are compact and great for smaller gardens.
- 100 days to maturity
- 6-8 hours of full sun
- Sprouts in 5-10 days
- Seed Depth: 1/2-1”
- Plant Spacing: 18-36"
- Ideal Temperature: 70-95 F
- Frost Hardy: No
Growing Tips, Tricks and FAQs
Growing Tips
Kakai squash grows best in well-drained soil rich in organic matter. Choose a sunny spot with at least 6-8 hours of direct sunlight daily. Before planting, enrich the soil with compost or well-rotted manure. The ideal temperature for optimal growth is 70-95 F.
When to Grow
Plant Kakai squash seeds outdoors after the last frost when soil temperatures are above 60 F, as these plants are particularly sensitive to frost. In cooler climates, start seeds indoors 3-4 weeks before the last frost and transplant them outdoors once the soil has warmed up. Check local frost dates to determine the best time to plant.
How to Sow and Plant
Direct sow seeds 1/2-1 inch deep, either in mounds or rows, spaced about 3-5 feet apart to allow ample room for the vines to spread. If starting indoors, transplant seedlings carefully, not disturbing the roots and spacing them similarly.
How to Grow
Water the plants deeply and consistently, aiming for about 1-2 inches per week. Mulching around the plants helps retain moisture and control weeds. Fertilize every few weeks with a balanced fertilizer, particularly as the plants begin to flower and set fruit.
How to Save
- There are four different species of squash: Cucurbita maxima, C. pepo, C. moschata, and C. mixta. They will not cross pollinate with each other, so it is possible to grow one of each species for seed saving without worrying about cross pollination.
- If you are planning to grow several varieties of more than one species, you can bag the blossoms and hand pollinate to avoid crossing.
- Whether it is a summer or winter squash, you must let the fruit completely mature before extracting the seeds, and cure for at least two weeks.
- Scoop the seeds, place them in a bucket, and add just enough water to cover. Let sit at room temperature to ferment for two days before rinsing off the pulp.
- Lay seeds out to dry on newspaper or paper plates.
- Stored in a cool, dry place, seeds will remain viable for up to four years.
FAQ
How does Kakai squash differ from others?
Kakai squash seeds are hull-less, making them ideal for roasting and eating directly. They have a rich, nutty flavor.
How do I know when Kakai squash is ready to harvest?
Kakai squash is ready to harvest when the skin is hard, and the stem has turned brown and dry. The fruit should sound hollow when tapped.
How long does Kakai squash take to mature?
Kakai squash typically takes about 100 days to mature from planting to harvest, depending on growing conditions.
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