Cucurbita moschata ‘Futtsu Black Early’ | Decorative & Edible Pumpkin | Japanese Heirloom Butternut Squash

‘Futtsu Black Early’ is a beloved Japanese heirloom pumpkin known for its unique appearance, exceptional flavor, and long storage life. This medium-sized decorative and edible squash begins deep, dark green—almost black—with heavily ribbed, bumpy skin. As it ripens, the fruit transforms through shades of smoky grey to warm blush tones, often developing a beautiful natural “bloom” on the surface.

Inside, the flesh is firm, bright orange, sweet and nutty, with a fruity aroma and smooth texture. The skin is thin and edible, meaning no peeling is required. A gourmet variety highly valued by chefs, gardeners, and decorative stylists.

Plant Information

• Botanical name: Cucurbita moschata ‘Futtsu Black Early’
• Type: Annual
• Use: Decorative & edible
• Days to maturity: 105 days
• Average fruit weight: 1.5 kg
  
• Fruit colour: Deep green → smoky grey → tan at full maturity
• Flesh: Bright orange, sweet, nutty, excellent eating quality
• Growth habit: Long vines, vigorous
• Height: 80–140 cm
• Flowering: June–September
• Storage life: 4–6 months after proper curing
• Origin: Traditional Japanese variety

Why Grow ‘Futtsu Black Early’

• Stunning decorative fruit with rich colour transitions
• Excellent gourmet eating quality: sweet, nutty, aromatic
• Thin, edible skin — no peeling needed
• High yield and strong growth
• Long-storage winter squash: keeps up to 6 months
• Ideal for roasting, tempura, soups, baking, steaming
• A favourite among chefs and food stylists

How to Sow

Sow Indoors (February–March)

1. Use 7.5 cm pots filled with quality seed compost.
2. Sow seeds on their side 12 mm deep.
3. Germinate at 20–24°C — sprouts appear in 7–14 days.
4. Repot quickly as seedlings grow fast.
5. Harden off before planting outdoors in late May/early June.
6. Transplant when seedlings have 3–4 true leaves.

Planting Outdoors

• After frost has passed: April–May (depending on climate)
• Spacing: 38–60 cm between plants
• Choose a sunny, sheltered site with rich, moisture-retentive soil
• Protect young plants from slugs

Direct Sow (May–June)

• Soil temperature should be at least 18–20°C
• Sow 2–3 seeds per spot, 2.5 cm deep
• Thin to the strongest seedling

Growing Tips

• Water consistently, especially during flowering and fruit swelling
• Mulch to conserve moisture
• Feed mid-season with compost or liquid fertiliser
• Avoid wetting stems when watering
• For greenhouse crops: hand pollinate
• Rotate crops yearly to avoid disease build-up

Harvest

• August–October (approx. 100 days after sowing)
• Harvest when the rind is hard and colour has developed
• Leave 7–10 cm of stem for better storage
• Avoid frost — pick before temperatures fall below 0°C

Curing & Storage

• Cure for 2–3 weeks at 24–30°C with good airflow
• Store at 10–15°C, dry, ventilated
• Properly cured fruits keep 4–6 months
• Skin colour will continue changing during storage (grey → tan)

Perfect For

• Autumn and winter décor
• Gourmet cooking & restaurant plating
• Heirloom vegetable gardens
• Long-keeping winter storage
• Market growers & heritage squash collectors