Koginut Squash Seeds

Cucurbita moschata

This little pumpkin speaks to the power of pedigree. Developed by Michael Mazourek, it’s a cross between two squash varieties prized by cooks. With such distinguished parents, it’s no surprise that Robin’s Koginut stands out on the plate, with a flavor that’s sweet, intensely squash-y and totally delicious.

Even better, Robin’s Koginut has a built-in ripeness indicator. Fruit turn from green to bronze on the vine, so farmers know exactly when to pick for peak flavor and nutrition. (Could vine-ripened squash be the new vine-ripened tomato?)

Robin’s Koginut was named in memory of our friend Robin Ostfeld, a collaborator on the project and guru of organic farming in the Finger Lakes who had always wanted to name a new variety.

Our Robin’s Koginut seeds were produced in Oregon. Each Robin’s Koginut seed sold supports public plant breeding research at Cornell University. The creation of this variety was funded in part by a USDA-NIFA grant. Certified organic by NOFA-NY.

Days to Maturity

• 110 days

Appearance

• Ribbed squash approximately 6” in diameter, 2-4 lbs.
• Medium vine, 7-8' long

Field Notes

• Soil Requirements: Fertile, well-drained soils.
• Row Covers: Cover young plants to increase early growth and protect from insect pests. Remove covers at flowering to ensure pollination and fruit set.

Spacing After Thinning/Transplanting

• Plant spacing: 24”
• Row spacing: 7’

Direct Seeding

• Sow seeds ½” deep after last frost, when soil temperatures reach at least 70˚F.
• Sow 1-2 seeds every 24”; thin to one plant every 24”.
• 6-12 days to emergence.

Transplanting

• Start seeds indoors 2-3 weeks before last frost. Sow seeds ½” deep. Optimal soil temperature for germination: 85˚F.
• Move transplants outdoors to harden off gradually for 3-5 days, protecting seedlings from wind, strong sun, hard rain and cold.
• Transplant outdoors after last frost, when soil temperatures reach at least 70˚F. Do not disturb roots when transplanting.

Pest + Disease Info

• Insect Pests: Cucumber beetles, squash bugs and aphids. Pyrethrin, spinosad, soaps, row cover, or Blue Hubbard trap crops help prevent damage. Check undersides of leaves for eggs. Use best management practices such as crop rotation and removal of crop debris post-harvest to deter insect population growth.
• Diseases: Powdery mildew, fruit rots (anthracnose, scab, fusarium), bacterial wilt and viruses such as cucumber mosaic virus. Maintain good air circulation and schedule watering to allow plants to fully dry.

Harvest

• Fruit turn from green to bronze on the vine; ready to pick when green is nearly gone. Harvest twice as fruit ripen for optimal yield and quality. (If in danger of frost, harvest all fruit.) Handle fruit gently to prevent damage.

Storage

• Fruit store well after curing. Cure at about 80˚F for one week. Store at 50˚F, 50% relative humidity, with air exchange for best storage. Higher humidity, up to 70%, can extend storage. Plan to use all by March. Monitor storage for fruit loss.

Seed Specs

• 320 seeds/ounce; 5,100 seeds/pound.

Cut squash in half horizontally. (Save seeds for roasting.) Roast at 375°F, face down, for 45 minutes. Flip over, drizzle olive oil on flesh and continue roasting until soft.