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Most intensely flavored pumpkin/squash variety?

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: 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.

      1. 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.