Delica F1 Squash Seeds | Dark Green Kabocha‑Type Pumpkin | Sweet Chestnut‑Flavoured Orange Flesh

Delica F1 is a high‑quality kabocha‑type squash, much loved in northern Italy and often sold in shops by name thanks to its outstanding eating quality. Plants are vigorous and productive, carrying round, slightly flattened fruits with dark green skin, fine light mottling and a neat, uniform shape.​
Inside, the flesh is thick, firm and deep orange, with a sweet, nutty flavour and a chestnut‑like, almost creamy texture that intensifies after a short period of storage. Fruits are typically small to medium, around 1–2 kg, ideal for roasting in wedges, making velvety soups, gnocchi, purées and oven dishes.​

Growing information

🌱 Sowing

• Sow under cover in spring in pots or modules, then plant out after frost once the soil has warmed.

• In climates similar to Ireland, sow from March to late May under cover, planting out from late May to June in a sunny, sheltered spot.​

☀️ Light

• Requires full sun for good sugar development and reliable ripening.​

💧 Watering

• Water deeply and regularly, especially during flowering and fruit set, avoiding waterlogging.

• Mulching helps keep soil moisture steady and supports even growth.​

🌡️ Germination

• Germinates in warm conditions, typically when soil or compost is above about 18–20 °C.​

📏 Spacing & size

• Plants have a vine or semi‑vine habit and need plenty of room; allow at least 1–1.5 m between plants or hills.​

• Each plant can carry several uniform fruits if well fed and watered.​

Bullet Technical Data

• 🌱 Sowing depth: 2–3 cm​

• 📅 Sow (Ireland): under cover March–May; plant out or sow direct late May–June after frost risk has passed​

• ☀️ Light: full sun​

• 🌡️ Germination: in warm conditions (typically 7–14 days with temperatures above 18–20 °C)​

• 📏 Growth: vigorous vines; fruits round to slightly flattened, usually 1–2 kg​

• 🪴 Spacing: about 1–1.5 m between plants or hills​

• ⏳ Harvest: around 90–110 days from planting, when skin is dark, hard and stalk is corky; flavour improves after a short curing period​

• 🔢 Seeds: small packet, typically around 5–8 seeds​

Tips & Tricks

• Leave fruits on the plant until the skin is fully dark and hard, then cure somewhere warm and dry for 10–14 days to concentrate sweetness.​

• Store in a cool, airy place; properly ripened Delica can keep for several months in good condition.​

• Roast wedges with olive oil, salt and herbs, then use leftovers in soups, risottos or gnocchi for maximum value from each fruit.​

Garden‑to‑Table Recipe

Roasted Delica F1 Squash with Sage & Chestnuts (Serves 4)

Ingredients

• 1 Delica F1 squash (about 1–1.5 kg)

• 2 tbsp olive oil

• A small handful of fresh sage leaves

• 1 small garlic clove, finely chopped

• 100 g cooked chestnuts (vacuum‑packed or roasted)

• Salt and black pepper

Method

1. Heat the oven to 190 °C. Cut the squash into wedges, remove seeds and place on a baking tray; toss with olive oil, salt and pepper.

2. Roast for 25–30 minutes until tender and caramelised at the edges, then scatter over sage, garlic and chestnuts and return to the oven for another 5–10 minutes.

3. Serve hot as a rich, autumnal side or as the base for a grain bowl or salad.