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Black Futsu squashes have a squat, blocky shape, averaging 3 to 5 pounds, and are heavily ribbed with bumpy, textured skin sometimes covered in warts. The skin is dark green, almost appearing black when young, and transforms into a tawny, pale orange-brown with maturity. The surface may also be covered in a blue-grey bloom or film, creating a dusty, rough texture. Underneath the thin skin, the flesh is firm, fine-grained, crisp, and bright orange, encasing a central cavity filled with stringy fibers and oval and flat, cream-colored seeds. Black Futsu squashes, when raw, have a sweet and slightly nutty flavor, and when cooked, the flavor deepens into a taste similar to roasted chestnuts with a smooth, creamy texture.
Seasons/Availability
Black Futsu squashes are available in the fall through winter.
Current Facts
Black Futsu squash, botanically classified as Cucurbita moschata, are an early-ripening winter variety that belongs to the Cucurbitaceae family. Considered to be an ancient heirloom squash, Black Futsu squashes are a rare, specialty variety that has been cultivated since the 17th century in Japan. The squashes are widely popular across Asia and Southeast Asia, consumed in both raw and cooked applications, and have seen a recent increase in notoriety in the United States and Europe as a farmer’s market and home garden cultivar. Black Futsu squash are highly productive, compact plants with extended storage capabilities and are valued for their edible, thin skin and sweet, nutty flavor. They are also used ornamentally in the fall and winter for their color-changing flesh and dusty appearance.
Nutritional Value
Black Futsu squashes are an excellent source of vitamins A and C, which are antioxidants that can help repair the skin, improve vision, and boost the immune system. The squashes also contain some fiber, calcium, beta-carotene, and iron.
Applications
Black Futsu squashes are best suited for both raw and cooked applications such as baking, roasting, boiling, and stir-frying. The skin is thin and does not require peeling before consumption, providing a slightly chewy texture. Black Futsu squashes can be sliced thinly and added raw to salads, slaws, or layered on cheese and fruit plates. They can also be battered and fried into tempura, lightly stir-fried with winter vegetables, tossed into soups and stews, sliced into wedges and roasted, or stuffed with grains, meats, or cheeses. In addition to savory applications, the sweet, nutty flavor of Black Futsu squash blends well in pies and baked goods. The squashes can also be pickled for extended use. Black Futsu squashes pair well with herbs such as rosemary, sage, and parsley, fennel seeds, spices such as turmeric, paprika, cayenne, and cinnamon, honey, ginger, greens such as chicory, kale, and radicchio, raisins, dried cranberries, honey, coconut milk, tahini, ginger, rice, pecorino cheese, and sesame seeds. The squashes will keep up to six months when stored whole in a cool, dry, and dark place.
Ethnic/Cultural Info
At the end of every December, toji, also known as the winter solstice, is celebrated in Japan on the shortest day of the year. Toji is a celebration based on the concept of yin & yang, believing that while the event takes place on the longest and darkest night of the year, spring will be returning soon to bring warmth, balance, and light. During the solstice, many Japanese participate in baths filled with yuzu and consume warm foods to ward off sickness. Pumpkin, including the Black Futsu squash, is a traditional food prepared during the solstice, valued for its bright orange flesh, and is often paired with red bean in a sweet bean soup to symbolize good luck, sunlight, and protection from evil.
Geography/History
Black Futsu squashes are native to Japan and have been cultivated for hundreds of years. This ancient variety was believed to have been an open-pollinated cultivar bred from New World squash that was first introduced to Japan from Portuguese explorers in the 16th century. Today Black Futsu squashes are still cultivated in regions across Japan, especially in the Miyazaki prefecture, and are found throughout Asia and Southeast Asia. The squashes are also available at farmer’s markets in Europe and the United States and through online seed catalogs for home garden use.
Black Futsu squashes are heavily ribbed with bumpy, textured skin that can appear dark green to black when young, transitioning to tawny orange-brown as they mature. Their flesh is bright orange, firm, and fine-grained, offering a crisp, nutty sweetness when raw and a creamy chestnut-like flavor when cooked. Their skin can develop a blue-grey bloom, giving them a dusty appearance.
Yesifrut
3122564436
Black Futsu squashes are incredibly versatile, usable in raw and cooked dishes, and their thin skin does not need peeling. They can be added to salads, slaws, or cheese plates, stir-fried, roasted, or even pickled. Their sweet, nutty flavor complements herbs like rosemary and spices such as cinnamon. You can store them whole for up to six months in a cool, dry, and dark place, making them a long-lasting cooking ingredient.
Specialty Produce
1929 hancock st sd ca 92110
6192953172 [email protected]
From Tutti Frutti Farms...Black Futsu squash: This heirloom winter squash has been cultivated in Japan since the 17th century. It's prized for its sweet, nutty flavor, edible thin skin, and extended storage capabilities. Not only is it used in both raw and cooked dishes, but its changing color and dusty appearance also make it popular as an ornamental item during fall and winter. It's gaining recognition in the U.S. and Europe for home gardens and farmer's markets.
Specialty Produce
1929 Hancock St Suite 150 San Diego CA 92110
View on Instagram
(619) 295-3172 [email protected]
Black Futsu Squash from Tutti Frutti Organics…Black Futsu Squash has roots in Japan where it has been cultivated for centuries. This heirloom variety originated from New World squash brought by Portuguese explorers in the 16th century. It thrives in Japan, particularly in Miyazaki prefecture, and is also grown across Asia and Southeast Asia. In the West, you can find it at farmer’s markets in Europe and the US or through online seed suppliers for home gardens.
Rubinette Produce Market
2340 NE Sandy Blvd Portland OR 97232
(971) 888-5350
Black Futsu squash: Black Futsu squashes are unique for their heavily ribbed, bumpy skin that changes from dark green to a tawny orange-brown as they mature. Their flesh is bright orange and has a distinct sweet, nutty flavor. When cooked, they develop a taste akin to roasted chestnuts with a creamy texture, making them a versatile ingredient in both sweet and savory dishes.
Specialty Produce
1929 Hancock St Suite 150 San Diego CA 92110
View on Instagram
(619) 295-3172 [email protected]
Black Futsu Squash from Tutti Frutti Organics…Black Futsu squash is versatile and can be enjoyed raw or cooked. Its thin skin doesn’t require peeling and adds a chewy texture. Use it raw in salads or slaws, roast it, stir-fry it, or even bake it into pies. It pairs beautifully with ingredients like rosemary, cinnamon, ginger, pecorino cheese, and coconut milk. To preserve it, store whole squashes in a cool, dry, and dark place for up to six months.
Specialty Produce
1929 Hancock St Suite 150 San Diego CA 92110
View on Instagram
(619) 295-3172 [email protected]
Black Futsu Squash from Tutti Frutti Organics…Black Futsu squash are an ancient heirloom variety originating from Japan, cultivated since the 17th century. Known for their sweet, nutty flavor and edible, thin skin, they are versatile in both raw and cooked dishes. As highly productive and compact plants, they have extended storage capabilities and are also valued ornamentally for their distinct, color-changing appearance during fall and winter.
Specialty Produce
1929 Hancock St Suite 150 San Diego CA 92110
View on Instagram
(619) 295-3172 [email protected]
Black Futsu Squash from Tutti Frutti Organics…Black Futsu Squash holds deep historical significance as an ancient Japanese variety. Introduced through Portuguese explorers in the 16th century, it originated from New World squash. Cultivated widely across Japan, especially in the Miyazaki prefecture, the squash is now accessible globally, seen in farmer’s markets in Europe and the U.S., as well as through seed catalogs for gardening enthusiasts.
Black Futsu squash from Bright Thread farm…..Black Futsu squash is a special ingredient in Japan's winter solstice celebration, known as toji. Prepared for its bright orange flesh, it symbolizes sunlight and good fortune. Often combined with red beans in a sweet soup, the dish represents balance and protection against evil during the year's longest, darkest night as participants await the return of spring warmth and light.
Black Futsu from Wanderwood farms , Seattle…Black Futsu squashes are distinct with their heavily ribbed and textured skin, often covered in warts. When young, their skin is dark green, nearly black, but matures into a pale orange-brown. They boast firm, fine-grained, bright orange flesh with a sweet, nutty flavor that deepens into a chestnut-like taste when cooked. Their creamy texture adds versatility to dishes from roasted preparations to soups.
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