Squash Kabocha ‘Rosie’ both looks and tastes delicious. The fruits weigh around 1.3-1.8kg and when ripe they have a lovely pink skin adorned with a subtle blue star on the base. Inside lies sweet, dense flesh that is perfect for roasting, stewing and soups. The fruit has a long storage potential of up to 6 months. Height: 35cm (14in). Spread: 200cm (79in).
Sowing Information
Sow squash seed indoors from April to May for transplanting later on. Sow squash seeds on their sides in small 7.5cm (3″) pots of seed compost at a depth of about 2cm (¾”). Place in a propagator or seal pots inside a plastic bag at a temperature of 20-25C (68-77F) until germination which takes 5-7 days. Do not exclude light, as this helps germination. Once germinated, grow squash on in cooler conditions until all risk of frost has passed and squash plants are large enough to be transplanted outdoors. Gradually acclimatise them to outdoor conditions over 7 – 10 days before planting squash outdoors in warm, well drained, humus rich soil in full sun,. Choose a spot that receives at least 6 hours of direct sun per day.
Alternatively direct sow squash seeds outdoors from May once the soil has warmed at a depth of 2cm (¾”) and a distance of 90cm (36″) apart. Sow 2 seeds per hole and thin out the weakest seedling per station after germination. Ideally grow under cloches until squash plants are established.
