An F1 hybrid in the turban family, relative of the buttercup squash. It has an orange shell with tan blotches, with a white cap and slightly-indented tan ribs.

Inside, they have finely-textured orange flesh, which is sweet and dense, and not watery. The texture and flavor is similar to that of acorn squash and kabocha squash.

The squash grow to be about 20 cm (8 inches) wide by 12 1/2 cm (5 inches) tall, and weigh 1 1/3 to 1 3/4 kg (3 to 4 pounds.)

Varieties:
Sunshine (Hybrid Buttercup Squash)
Vibrant orange skin, 3-4 lb/1-2 kg fruit are flat/globe shaped and “cupless”, Very sweet bright orange flesh is nutty, creamy smooth and stringless when baked, steamed or microwaved. An improved Ambercup type. 95 days. Sunshine kabocha was developed by Rob Johnston a founder and breeder at Johnny's Selected Seeds. The Sunshine kabocha was developed over the span of nearly twenty years and first released to the commercial marketplace in 2004. In the 1970’s Johnston started by crossing two orange kabochas, the red kuri and golden nugget, which yielded a vibrant red bush type plant. Later in the 1980’s Johnston crossed the most desirable offspring of his 1970’s orange kabocha work with a green kabocha known as home delight that was known to have a desirable sweet and dry flesh. After two decades of hand pollinated crossing the Sunshine kabocha was the result.
Might also be related to a variety known as "Sunlight", or Luz de Sol in Spanish.

Sun Spot (Hybrid Buttercup Squash)
The perfect size personal buttercup squash measuring 4" by 6" and weighing 1 to 1-1/2 pounds. 75 days.

Lovely 15 lb fruits are hubbard-shaped and a brilliant red-orange in color. This variety was first documented back to 1831 by Fearing Burr, the author of Field & Garden Vegetables of America. This variety was first mentioned being grown by Mr. J.M. Ives of Salem, MA. Mr. Ives had received seeds from a friend in Northampton, MA, who had obtained his seeds from a friend in Buffalo, NY. This variety came to be grown in the Buffalo area after a tribe of Native Americans traveled through the area and distributed seed. From this historic introduction, Boston Marrow soon became one of the most important commercial squashes for 150 years. As the 21st century approached, nearly every seed company had dropped this unique treasure. In 1881 D.M. Ferry’s catalog said, “Very dry, fine-grained, and for sweetness and excellence, unsurpassed; a very popular variety in the Boston market”.

Seed Reviews:
Montana, USA: Native American Heirloom grown by the Seneca Indians in the Buffalo NY area. MANY uses for this squash. Each vine seems to set two large fruits ranging from 15-40 lbs. As well as many small fruits that are meant to be picked as summer squash, as well as many blossom for fried flowers. So once you see the big ones set and growing (about 5-10 lbs), harvest new squash at tips for summer squash right up to frost. Otherwise they do just shrivel up and fall off. A unique variety in that it has multi uses as a winter squash , summer eating and flowers. This squash also sends out new roots at the vine nodes to gather water and food for the huge fruits.
Hungary: Planted in mid May. Had 2 plants and got just 2 squash, but they were huge. Fine texture. Will grow again.
Texas, USA: The downsides to this squash are its large real estate requirements and its low productivity. For the same space, you can grow much more productive squash.
Washington: I had 4 squashes from my one plant. One of them was over 40 pounds and won best in show in the squash division of our County Fair. The other three were at least 10 pounds each. and yet...and yet...sad to say, I won't grow it again because despite its great taste it's too hard for a retired couple to deal with squashes this size in the kitchen.

Cheese pumpkin or Cinderella

Cinderella Pumpkins are a unique French heirloom whose correct name is "Rouge vif D'Etampes". The source of their nickname it that they resemble the pumpkin that Cinderella's fairy godmother transformed into a carriage. This pumpkin is recorded as having been the variety cultivated by the Pilgrims and served at the second Thanksgiving dinner. Cinderellas make a delightful decorative accent for the fall season, but additionally their flavor is good for any pie or winter squash recipe.

Some kinds of Cinderllas are a nice pale pink color.

An ancient French variety, documented by Vilmorin (1856); It seems, however, that it was already cultivated in the gardens of Versailles in 1692. Some say it does not have a good gastronomic quality, resulting insipid and watery.

Similar Varieties:
Brixner Rote (South Tirol Italian heirloom)
("Red one from the Brixen area"). Similar in taste and appearance, but smaller than Cinderella.

Golden or Golden pumpkin is a small variety of pumpkin from Asia. The fruit is round, flat top and bottom and lightly ribbed with smooth red-orange rind. The medium length, tall vine is a prolific producer of small fruit ranging from .5kg to 1kg in 95 days. Inside, the yellow/light orange coloured flesh is moist, firm, smooth and sweet and the ideal size for 1 or 2 serves. Often used as a soup cup. Plant: poorly growing, productive; Fruit shape: uniform and unigross, flat round, red-orange, slightly spotted; Fruit size (DxH): 15 x 12 cm; Flesh: yellow, slightly orange; slightly fibrous and watery.

Very long vines that wander. There is no doubt when the fruit is ready. They start out yellow, then turn orange-red. Try to take the stem off for long term storage. This is the only squash that does better without the stem. Protect them from rodents if you can, voles love them.

Hubbards are all full-flavoured, sweet, usually moist and ‘buttery’ in texture. Some varieties are a bit drier (e.g. blue/grey hubbard) and some are moister (e.g. green hubbard, and all the orange ones). The original variety of Hubbard squash is native to South America. The Hubbard squash is thought to have been grown in New England since the 1830's and sold commercially since 1909.

Vining plant. This squash is an excellent climber and is recommend for growing on a lattice or fence.

Varieties:
Golden Delicious
Heart or top-shaped fruits that reach twelve inches long by about eight inches in diameter, average seven to nine pounds in weight, have hard, reddish-orange skin with green blotches. The flesh is thick and fine-grained. The vines are productive. Developed for baby food, 'Golden Delicious' reportedly has higher vitamin C content than other squash and is not as watery. Excellent flavor, good keeper, also used for canning or freezing. Originally introduced by Stokes Seed. 100 days.

Red Kuri is a teardrop-shaped "baby red Hubbard" style fruit. They have a smooth-textured flesh. They are good for pies and purees because specks of skin (being red) will not show. Also known as Baby Hubbard, Orange Hokkaido, Potimarron and Uchiki Kuri.

Raw or baked, this rich-flavored, fine-textured squash can be added to soups and stews, or eaten plain. It is in appearance similar to that of the classic hubbard only much smaller weighing on average only three to four pounds. The flesh is bright orange and has a mellow, somewhat nutty flavor. Culinary tip: Excellent in tempura, stir-fried or baked. Braise in dashi stock or coconut milk.

Hubbards are all full-flavoured, sweet, usually moist and ‘buttery’ in texture. Some varieties are a bit drier (e.g. blue/grey hubbard) and some are moister (e.g. green hubbard, and all the orange ones). The original variety of Hubbard squash is native to South America. The Hubbard squash is thought to have been grown in New England since the 1830's and sold commercially since 1909.

UCHIKI KURI TYPES
This year we only grew Orange Summer F1, an organic Uchiki Kuri type. But two years ago we trialed it against the organic Uchiki Kuri (OP) that we carry. We found the Orange Summer to be more productive, much more uniform in size, and very comparable in flavor. It had a smoother texture. This year, when we tasted Orange Summer, we thought it had a good flavor, sweet but not too sweet. The defining words were 'balanced taste'. The flesh had a thick and creamy texture, and was very flavorful. The interior color was a medium orange, with a slightly stringy appearance. There was lots of meat. The exterior is a glowing orange, a little lighter than Uchiki Kuri, but with less of a light spot on the ground side of the fruit.

Red Kuri is also known as Climbing Onion squash, Hokkaido squash, Uchiki Kuri squash in its place of origin (Japan), and Potimarron squash in France. It is a hubbard type squash and sometimes also referred to as a baby red hubbard type since its appearance is like that of a petite hubbard. The word “kuri” translates to mean chestnut in Japanese, the main flavor profile found in the Red Kuri squash.

Ethnic/Cultural Info
In France the Red Kuri is known as Potimarron which is a combination of the French words for pumpkin (potiron) and chestnut (marron), a nod to the squashes chestnut like flavor. In Germany the Red Kuri is known as Hokkaido, a name given after the Japanese island where the Kuri was first developed. Prior to the arrival of the Red Kuri (Hokkaido) squash in Germany winter squash was relatively unknown in German cookery. Since its introduction winter squash has become an important part of the culinary culture in Germany and has grown to include several American varieties as well, though the Hokkaido remains still today the most popular variety there.

Geography/History
Red Kuri squash is native to Japan and was developed using a hubbard squash which was brought over to Japan in 1878, recently after Japan opened up to international trade. The Red Kuri was developed on the island of Hokkaido which bred the American hubbard to be smaller, thinner skinned, and to have a nuttier flavor. Today Red Kuri squash is popularly grown in Japan, Germany, France, Holland, England, and the United States. Red Kuri squash thrives and full sun and should not be planted outdoors until the risk of frost has passed for the season. Squash are typically ready for harvest within ninety-two days of planting and can be cut from their vines with a knife. Be sure to leave at least two to three inches of stem on the squash as this will assure the squash has a long shelf life.

It grows best when left to ramble along a fence or raised structure. Weighs about 3 lbs when mature.

Varieties:
Potimarron Solor
It is a variety of pumpkin producing small fruits of about 1 kg. It is the earliest of all varieties of pumpkins. Solor is a variety derived from biodynamic research. She was selected by the seed company Bart Vosselman from De Bolster in Holland.

Utsugi Akagawa Amaguri
Utsugi Akagawa chestnut in Japanese. Utsugi, a mountain in Japan.

Akaguri
Asian Potimarron-Breed. Plant: vine; Fruit: spinning top- shaped; Size (D): 11-20 cm; Flesh: yellow-orange, 3 cm think, solid, fine-grained, floury to sweet, delicate, sweet flavour; Usage-Recommendation: Soup, Puree, Oven, Steam, Deep-Fry Storage time: +++ Weight: 1.0 kg - 2.0 kg Maturity: 95 days

Geneva
Also known as Potiron de Geneve or Genovese pumpkin after Geneva in Switzerland. Plant: runner; Fruits: red-orange, large, very large spinning top on the flower side; Dimensions (DxH): 15 x 15 - 20 cm; Recommended use: soup , puree , Furnace , Steaming , Fried Storage time: +++ Weight: 2.0 kg - 3.0 kg Maturity: 110 days

Lesnoi Oreh (Forest Nut)
Lesni Oreh (Wooden Nut) in Slovenian, or Lesnoy Orekh (Hazelnut) in Russian. Russian variety. Very good to excellent taste. Looks and tastes very much like Red Kuri/Potimarron (maybe same variety).

The Red Warty is crossbreed with a Red Hubbard squash and is more squash than pumpkin. This gorgeous red squash has vibrant red skin with a lumpy texture covering the exterior.

It has a good quality flesh too. It stores extremely well. You should use caution when cutting into it. Recently renamed, it was originally introduced as 'Victor' by James H. Gregory in MA in 1897. Also known as Strawberry.