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Most intensely flavored pumpkin/squash variety?

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Has anyone used one of those steel-grey pumpkins? Not kabocha, these are significantly bigger, the skin is smoother but very lobed, and the color is almost a grey-blue. There is a similar variety of very large white pumpkin.

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  1. Don't know what those steel-gray squashes are called, but those have the richest flavor I've had. They're very heavy too, seem denser than other varieties.

    1 Reply
    1. re: Melanie Wong

      Found my long-ago post, it's Sweet Meat squash.
      http://www.chowhound.com/topics/show/...

      And, here's a photograph from a seed catalog -
      http://www.seedsbydesign.com/prodpict...

    2. buttercup squash?
      hubbard squash?

      I'm assuming you are talking about the hubbard, because it is more of a greyish blue

      2 Replies
      1. re: bitsubeats

        Blue Hubbard?

        1. re: mrnelso

          From looking around I think it's a blue variety of 'cheese pumpkin' so-called due to its flat cylindrical shape.

          Thanks for all the recs, I will definitely look for the sweet meat squash.

      2. last week kcrw's market report on "good food" included an informative interview with barbara spencer of windrose farm discussing pumpkins and squash and how best to use them.

        october 28th episode here: http://www.kcrw.com/etc/programs/gf/g...

        windrose farm, paso robles, calif.
        http://www.windrosefarm.org/

        1. I'd bet it's a Hubbard, as they're pretty widely available. I assume from your question you are wondering what to do with it? You can get these in the market pre-cut into manageable hunks, but if you are buying the beautiful whole squashes at a farmer's market, I would forego trying to cut them up for baking (requires some serious muscle and a big blade!), and just cut into the squash to vent steam and bake it until done. Done ask me how long - depends upon the size. Afterward, it's easy to cut and you will have some of the richest squash you will ever taste. You will also have LOTS of it, so have a freezer or a friend ready to recieve the excess. Make a squash side dish - maybe au gratin, or use it to make a soup (add apples - wonderful). Don't pass them up becaue of size, though - most home ovens will accomodate a big Hubbard for baking, plus you get the added benefit of cooking heat this time of year. I'm curious to hear what you do with the squash.

          1. The one I bought at the Berkeley Bowl (that meets your description) was called Marina di Chioggia. When I picked it up, this Romanian woman who was walking by me stopped, struck with a Proustian memory of her grandmother preparing this kind of squash in the old country. She didn't have any recipe, though. But I told her to meet me next week and I'd tell her how I cooked it...

            1 Reply
            1. re: heidipie

              Interesting. My Romanian ex-bf said they used the big white lobed ones and put it in strudel.

            2. I know the above post was a long time ago. We had a fruit stand over 30 years ago when we learned about sweet meat squash, flattish round, gray colored and absolutely fantastic. It is a great keeper and so easy to cook. We simply cut it in chunks (with the rind on), put in a pie pan or quiche pan, put in a couple of tablespoons of water in, cover the whole thing with plastic wrap or just insert the pan in a plastic grocery bag. Cook in microwave until done. (time depends on quantity and microwave.) Try cooking on high for 10 minutes and see if done. It will easily scoop off the rind and is similar to mashed yams. Wonderful flavor, good with butter, salt and pepper; butter and brown sugar; no added seasoning and just mash and use in place of pumpkin for pumpkin pie! Great potato substitute with chicken or pork gravy. The squash tend to be quite uniform in weight, somewhere between 12-18 pounds. They are not stringy at all like some other winter squash tend to be. It is the only squash we grow any more.

              1 Reply
              1. re: Grandma35

                I got one of these pumpkins from the farmers market. I was told it is called "cheese pumpkin" because in France, where the variety is very popular, it is sliced up like a wheel of cheese and the pieces are sold. I cut mine in quarters, roasted it at 450 for about 30-45 minutes, let the pieces cool, scraped out the flesh, gave it a whirr in the food processor, and froze the puree. I got 4 2-cup containers out of one pumpkin. The seedy area is very small in these pumpkins, and the flesh is very thick and orange. I can't wait to make my curried pumpkin soup and pumpkin pie out of it!