The Confection squash cultivar requires a “curing” period of 2 to 3 weeks in dry storage after harvest, which allows the sugars to develop within the flesh and improves the texture. Confection squash that are 2 to 5 months post-harvest are said to have the best eating quality. Confection squash is sometimes referred to as Confection Kabocha squash or Kabocha Confection squash, but it is merely a reference to shape versus species.
Geography/History The Confection squash is a variety bred by Tozer Seeds, a seed company based in the United Kingdom. Confection squash is a hybrid of a well-known British variety, the Crown Prince. The tender Confection squash vine requires more maintenance than the average squash or pumpkin variety, so its availability is limited to smaller farms versus more commercial operations. This winter squash variety is more likely to be found in Britain, Europe and in New Zealand, or to a limited extent through small farms at farmer’s markets in the United States.
Winter Sweet hybrid F1
Unparalleled eating quality and extra long storage. Winter Sweet delivers a combination of sweetness, flaky texture, and depth of flavor that has made it a favorite on our research farm. A more reliable producer than Confection, it also keeps very well and improves with storage. Fruits, avg. 4-5 lb., are light-gray with a charcoal mottle, and skin color resists fading. Best eating quality between 2 and 5 months after harvest. Avg. yield: 2 fruits/plant.
Also known as Stella Blue Hokkaido. Developed by Bill Reynolds, this variety is an improved baby blue hubbard type. It is also a Kabocha type producing small blue fruits with bright orange flesh. 4-6 inch high, 10-12 inch wide disks with little or no buttoning on the base. 1 to 2 kilos. Very nice nutty flavor. Growth: 95/105 days. This variety was developed by farmer Bill Reynolds of Ell River Produce in California.