Futsu Black Squash (Curcubita moschata): a black squash with an exotic and exceptional flavor. Along with the Potimarron, it's among the tastiest squashes, rich in complex flavors reminiscent of almonds and hazelnuts. The flesh is a deep orange; it's a moschata squash, suitable for pies and fillings, but not as stringy as its cousins typically are. The wrinkled skin ranges from black to dark pink. It keeps well after harvest, stored in a cool, dry place until spring. The plant isn't very productive and prefers rich soil. Sow from March, transplant in April, and plant until the end of June. It's one of our favorite squashes and one of the first we grew.
