This website uses cookies, pixels, and other tracking technologies to personalize content, analyze how our site and apps are used, and create aggregated statistics.
We disclose data about site and app users to third parties so we can target our ads to you on other websites, and those third parties may use that data for their own purposes.
For more information on how we collect, use, and disclose this information, please review our
Privacy Policy.
Continued use of this site means you consent to our Privacy Policy.
Sunshine Kabocha squash is a small to medium-sized variety that measures about 18 centimeters wide, 13 centimeters tall, and weighs around 0.5 to 3.6 kilograms. It has a round and squat shape that’s flattened at the top and bottom of the squash. This variety has a thin dark orange rind with faint, uneven light yellow to tan stripes and splotches. Its rind has a coarse and slightly bumpy texture and is connected to a short light brown stem. Sunshine Kabocha squash flesh is thick, dense, and string-less with a vibrant yellow to orange hue. It contains a small central cavity with multiple flat cream-colored seeds. When cooked, Sunshine Kabocha squash has a tender and smooth texture with a dry, buttery, and exceptionally sweet and nutty flavor.
Seasons/Availability
Sunshine Kabocha squash is available from fall to winter.
Current Facts
Sunshine Kabocha squash is botanically classified as Cucurbita maxima and belongs to the Cucurbitaceae family along with pumpkins, gourds, and cucumbers. They are a hybrid variety that may also be referred to as Orange Kabocha. This variety is known for being one of the sweetest available on the market today. Their sugar content tests as high as 15 on the Brix scale that ranges from 0 to 100 when measuring the amount of sugar present in a food. The term Kabocha may be used to describe different things depending on the region. In English-speaking countries, the term Kabocha often refers specifically to Japanese varieties of squash and pumpkins. In Japan, it is a general term used to describe any type of squash or pumpkin. Sunshine Kabocha squash is also a favored variety for smaller gardens and farms as it grows on compact vines that only spread 2 to 2.5 meters and produce small fruits.
Nutritional Value
Sunshine Kabocha squash is a source of vitamins A and C. These vitamins encourage proper vision, immunity, skin health, cell growth, collagen production, iron absorption, and protection against free radical cell damage. The calcium and potassium in these squash promote bone and teeth health, blood clotting, fluid balance, and muscle, nerve, and heart function. Sunshine Kabocha squash contains beta-carotene that may improve vision, cognitive health, UV ray sun damage, and inflammation reduction. They provide the body with the carotenoids lutein and zeaxanthin that protect against eye-related ailments like macular degeneration and cataracts. These nutrients may also improve skin hydration and elasticity, cholesterol levels, and infection defense.
Applications
Sunshine Kabocha squash is best suited for cooked applications such as roasting, steaming, boiling, braising, frying, and sautéing and can be used in both sweet and savory applications. The hard skin may be difficult to penetrate when uncooked, so the squash can be microwaved briefly to soften before cutting. Sunshine Kabocha squash can be halved, seeded, and cooked as its flesh is dry and will hold up well to soups, stews, curries, and risotto. The cooked flesh can also be pureed or mashed and used as a filling for empanadas, enchiladas, ravioli, and samosas, or used in desserts, pies, sauces, puddings, and bread. Sunshine Kabocha squash pairs well with apples, arugula, citrus, spinach, shallots, sage, parsley, cilantro, thyme, honey, brown sugar, butter, coconut milk, ground turkey, spiced sausage, ricotta, and parmesan cheese. Sunshine Kabocha squash will keep 1-2 months in a cool and dry place.
Ethnic/Cultural Info
In Japan, the word Kabocha refers to any variety of squash or pumpkin regardless of whether it is native or comes from another country. Kabochas have become a large part of Japanese culture since they were introduced into the country. They are often used in a stew-like dish called Kabocha no itokoni where Kabocha is simmered with adzuki red beans and other vegetables. This recipe is cooked on New Years because it’s believed to ward off evil spirits and bring good luck. Another popular Kabocha recipe is oyaki. These are roasted dumplings made from fermented buckwheat dough with a Kabocha filling that’s popular in the city of Nagano, Japan.
Geography/History
Sunshine Kabocha squash was developed by Rob Johnston, founder, and breeder at Johnny's Selected Seeds. In the 1970s, Johnston crossed two Orange Kabocha squashes, the Red Kuri and Golden Nugget, which yielded a vibrant red bush variety. Later in the 1980s, Johnston crossed the most desirable offspring of his 1970s Orange Kabocha with a green Kabocha known as Home Delight that had a desirable sweet and dry flesh. After two decades of hand-pollinated crossing, the Sunshine Kabocha was created and released to market in 2004. Today, Sunshine Kabocha squash can be found at farmers' markets and specialty grocers in the United States, Asia, Australia, and Europe.
From JR Organics..Sunshine Kabocha Squash has a thick, dense, and string-less vibrant orange-yellow flesh. Its texture becomes tender and smooth when cooked, offering a dry, buttery, and delightfully sweet and nutty flavor. The squash's rind is thin, dark orange, slightly bumpy, and decorated with faint stripes. Inside its small central cavity are multiple flat, cream-colored seeds.
Sunshine Kabocha squash: Ideal for both sweet and savory dishes, this squash can be roasted, steamed, fried, or sautéed. Its hard skin may soften with brief microwaving, easing preparation. The flesh holds well in soups, stews, and curries. It pairs beautifully with spinach, sage, honey, and ricotta cheese, and can last 1-2 months when stored in a cool, dry place.
From JR Organics, Sunshine Kabocha squash: This hybrid variety of squash, botanically classified as Cucurbita maxima, boasts a high sugar content, often rating up to 15 on the Brix scale. It is appreciated for its compact growth, ideal for smaller gardens or farms, as its vines only spread 2 to 2.5 meters. Sunshine Kabocha is one of the sweetest squash varieties available and is sometimes referred to as Orange Kabocha.
From JR Organics…Sunshine Kabocha squash was introduced in 2004 after two decades of selective breeding by Rob Johnston of Johnny's Selected Seeds. It originated from crossing two Orange Kabocha varieties, later refined with a green variety known as Home Delight for its sweet, dry flesh. This vibrant red bush squash is now found in farmers' markets and specialty grocers across the United States, Asia, Australia, and Europe.
From D'Acquisto Farms: Kabochas, a type of squash or pumpkin, play an important role in Japanese culture. They are featured in dishes like Kabocha no itokoni, a stew simmered with adzuki beans and vegetables, traditionally served on New Year's to bring good luck. Another favorite is oyaki, dumplings made with fermented buckwheat dough and a Kabocha filling, especially popular in Nagano, Japan.
Specialty Produce
1929 Hancock St Suite 150 San Diego CA 92110
View on Instagram
(619) 295-3172 [email protected]
Sunshine Kabocha Squash from Tutti Frutti Organics…Sunshine Kabocha Squash has a distinct appearance, with a thin dark orange rind marked by faint light yellow to tan stripes and a slightly coarse, bumpy texture. Its vibrant yellow to orange flesh is thick, dense, and free of strings, enclosing a small cavity filled with flat cream-colored seeds. Known for its cooking versatility, this squash offers a tender and smooth texture, complemented by a dry, buttery taste and an exceptionally sweet, nutty flavor.
Specialty Produce
1929 Hancock St Suite 150 San Diego CA 92110
View on Instagram
(619) 295-3172 [email protected]
Sunshine Kabocha from Tutti Frutti Organics…Sunshine Kabocha squash is versatile and works well with both sweet and savory dishes, including pies, curries, soups, and puddings. Its flesh holds texture in cooking and can be mashed or pureed for fillings like ravioli or empanadas. Pair it with ingredients like arugula, apples, sage, coconut milk, and ricotta cheese for balanced flavors. Stored properly in a cool, dry place, it can last 1-2 months.
Sunshine Kabocha squash boasts a sugar content as high as 15 on the Brix scale, making it one of the sweetest squash varieties available. Its dense vines spread just 2 to 2.5 meters, making it ideal for smaller gardens. Packed with beta-carotene, lutein, and zeaxanthin, it supports UV protection, eye health, and skin elasticity alongside vitamins A and C that enhance immunity, collagen production, and cognitive function.
Tutti Frutti
Sunshine Kabocha Squash from Tutti Frutti…Sunshine Kabocha Squash was developed by Rob Johnston, founder of Johnny's Selected Seeds, through decades of careful breeding. Starting in the 1970s, Johnston crossed two Orange Kabocha varieties, Red Kuri and Golden Nugget. Later, he introduced traits from a green Kabocha called Home Delight. After 20 years of hand-pollinating and selecting desirable traits, the squash debuted in 2004 and is now available worldwide.
Kabocha: In Japan, Kabocha refers to any type of squash or pumpkin, whether foreign or native, and plays a significant cultural role. A traditional dish, Kabocha no itokoni, combines Kabocha with adzuki beans and vegetables, often cooked for New Year's to bring good luck and ward off evil spirits. Another favorite is oyaki, roasted dumplings with a Kabocha filling, particularly loved in Nagano, Japan.