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Home » Vegetables » Squash » Winter Squash » Yokohama Squash

Yokohama Squash

Yokohama Squash is flattened, with moderate ribbing.

It is close to a small pumpkin in size.

The rind is lumpy, and can be either very dark green or tan.

Inside, it has dry, finely-textured, sweet-tasting flesh.

History Notes

Yokohama Squash was introduced into America by a James Hogg, of Yorkville, New York around 1860. He was sent the seed by his brother Thomas, who was in Japan.

It was listed by Fearing Burr in his “Field and Garden Vegetables of America” (1863.)

Other names

Scientific Name: Cucurbita moschata Yokohama

This page first published: Mar 13, 2005 · Updated: May 9, 2018.

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Tagged With: Japanese, Japanese Food, Winter Squash

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