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Oct 7, 2011 05:40 PM

What squash is that?

I found a link that shows images of different varieties of pumpkins and squashes. In Kafka's Vegetable Love, she describes how to cook the various varieties, but doesn't show pics.

This link, courtesy of the Missouri Botanical Garden helps:

The wonderful pureed squash we ate tonight was Golden Hubbard. Absolutely delicious.

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  1. This is a wonderful link. Thanks!

      1. Thanks! I have a Sweet Dumpling waiting for me. But I still have some Golden Hubbard microsteamed, but not pureed, to eat first.

        I am figuring out how to cook these using the microwave. One thing I know, is that I can soften the rind by cooking in the micro for at least 2 minutes. I pierce the rind in a couple of places first. With the last batch, it took 3 1/2 minutes total to soften the rind. I think to cook a larger squash, after cutting it open and scooping seeds, I should cut it into smaller chunks that quarters.

        Learning as I go.

          1. That's cool! Who knew there was such endless variety?