Maturity: About 90 to 110 days. Kabocha squash is a type of Japanese squash "Japanese pumpkin" with dark green and some yellowish colors skin. It has the taste of butternut squash. The inner meat is orange. It’s often used in Thai cuisine and to make vegetable tempura in Japanese restaurants. The skin can also be eaten when you grow them organically. Planting direction: Plant them in a sunny location in fertile soil with neutral pH. Sow the seeds about 1" below the soil surface. Water thoroughly and keep the soil moist during germination. It takes about 1 week to up to two weeks for germination, depending on the weather. You may also start them indoor, but the plants must be hardened prior to planting in the garden. Keep the plants about 3 feet apart to keep them from competing for nutrients. Water them regularly during the hot months. Harvest: Harvest the squashes prior to the first frost, but keep them on the vine for as long as possible. The average weight is about 5 lbs per squash. Storing: It's best to keep the kabocha squashes in the warm sun for about 15 days after harvest for curing prior to storing. Kabocha squashes can be stored up to 4 months in a cool and dark place. Please message me with any problems I am sure we can work it out! Just take a minute, send me a message and I am sure I can make you happy. I am very nice and try my hardest to treat my buyers the way I would like to be treated. Thank You, Syukur