Red Kuri

Family: Cucurbitaceae Vegetable

Sink your senses into Red Kuri’s richly burnished flesh—sweet, nutty, and velvety—wrapped in a deep, coppery-red shell that feels almost satin under the fingertips.

At maturity, the fruit’s compact, acorn-like form delivers dense, fine-textured meat prized for roasting until caramel-soft, as well as for silky purées and hearty winter sauces. Grow it for a dependable 90-day season and a harvest that stores beautifully for weeknight comfort long after the first cool nights arrive.

Light: Full SunMaturity: 90 DaysHabit: Vine

Planting schedules and alerts are optimized for Columbus (Zone 6b).

Crop Dates

Milestone	Date
Start Indoors	Apr 25th
Last Frost	Apr 25th
Transplant / Sow Outdoors	May 9th
Harvest Begins	Aug 7th
Harvest Ends	Oct 16th

Crop Details

Trait	Value
Days to Maturity	90
Sun Requirements	Full Sun
Growth Habit	Vine
Support Needed	Trellis
Planting Depth	Normal
Germination Temp (°F)	70
Min Soil Temp (°F)	65
Min Night Temp (°F)	55
Harden Off (days)	12

Culinary Notes

Chef's Note

Red Kuri cooks down into dense, velvety meat that sweetens fast and caramelizes without getting watery—roast it hard until the edges turn jammy, then mash or purée for instant silk. Its nutty, chestnut-kissed flavor plays especially well with brown butter and woody herbs like sage, where the fat carries that caramel note through every bite.

Best Uses

halved-and-roasted wedges (high heat until jammy at the edges)
silky purée for bowls, soups, and side sauces
hearty winter squash stew where it thickens without turning stringy
roasted squash cubes folded into risotto-like rice or barley

Flavor Profile

sweet, chestnutty nuttiness velvety, fine-grained flesh caramelized roasted notes lightly savory, custardy finish

Kitchen Pairings

brown butter sage thyme smoked paprika ginger Greek yogurt

Frequently Asked Questions

What pest or disease most commonly affects Cucurbita maxima (Red Kuri), and how can I manage it?

Cucurbita maxima is frequently hit by powdery mildew, which shows up as a white, dusty coating on leaves and can rapidly reduce yield. Start by spacing vines for airflow and watering at the base (not the leaves), then remove badly infected leaves early. If it’s spreading, use a sulfur-based or potassium bicarbonate treatment following the label every 5–7 days when conditions are humid.

How often should I water Red Kuri during the main growing phase?

During vine growth and fruit set, keep soil evenly moist but not waterlogged—aim for about 1 inch (2.5 cm) of water per week, increasing to 1.5 inches (3.8 cm) during hot spells. Check by digging 2–3 inches down; water when that layer feels dry, then water deeply so moisture reaches the root zone. Once fruits are established, reduce slightly to prevent rots, especially if nights are cool and damp.

How do I tell when Red Kuri (Cucurbita maxima) is ready to harvest?

Harvest at about 90 days when the skin is fully colored and hard enough that a fingernail cannot easily pierce it. The stem should be brown and starting to dry, and the fruit should sound hollow when tapped lightly. Cut with a few inches of stem attached and cure in a warm, dry place for 7–10 days to firm the skin for storage.