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Uchiki Kuri squash are a thin skinned winter squash with a firm, yellow chestnut-flavoured flesh. These squash sun-ripen and look like a small, ridgeless pumpkin. The seed cavity for these squash is quite large, which makes this squash excellent for stuffing. Uchiki Kuri Squash are typically ready for harvest in Ontario in late summer through to late fall, and can be stored in a cool, dry place into the off-season months.
Uchiki Kuri Squash can be enjoyed like any other squash. The flesh is also good for roasting, and this squash is excellent for roasting and baking. Other common uses include soups, stews, and casseroles. The large seed cavity makes this squash excellent for stuffing or as a decorative bowl for soup.
It is generally believed that all squash originated in Mesoamerica, but may have been independently cultivated elsewhere, albeit later. It belongs to the Hubbard squash group. Primarily grown in Japan, California, Florida, Southwestern Colorado, Mexico, Tasmania, Tonga, New Zealand, Chile, Provence, and South Africa, Uchiki Kuri is widely adapted for climates that provide a growing season of 100 days or more. Most of the California, Colorado, Tonga and New Zealand crops are exported to Japan.