Guest guest Posted October 21, 2008 Report Share Posted October 21, 2008 There are 2 pages of squash pictures here. Is it a yellow acorn squash which does look orange. Look at the top left area. You don't have to peel the squash, that can be dangerous. Cut it in half and steam it, the skin will peel right off when it's done. Donna --- On Tue, 10/21/08, L.B. <elbee577 wrote: L.B. <elbee577 Re: Kabocha Pumpkin Tuesday, October 21, 2008, 7:51 PM This is interesting about the kabocha pumpkin (is it also a squash?). I was at our local Farmers' Market today (only 2 weeks left before the Market closes for winter), and bought one of these. I have never cooked or eaten one before, so I'm glad to see information about it here--how providential! There is another squash (or pumpkin?) that I bought last weekend from the Market. It is smaller, somewhat tear-drop shaped (or like a rounded Hershey chocolate " kiss " , and a deep orange-red, slightly rough, dull colored thick skin. I don't know what the name of it is, but I've decided it must be my personal " Holy Grail " of winter squashes! I peeled it with GREAT difficulty, cubed it up and steamed the flesh of this very colorful vegetable fruit. The result was something with great " pumpkin-y " flavor, rich color, and just the right amount of moist-ness. Mashed up, it had the consistency and almost the sweetness (and definitely the color) of mashed sweet potatoes. If anyone can tell me about this pumpkin-squash, I'd be much delighted to learn about it! I always enjoy the posts here, beacause there is a wealth of information that comes thru the posts from the different members. I have learned new things here almost every day! Thanks for the kabochi pumpkin info! --Laura B., in Illinois--experimen ting & trying " new " squashes this fall1 Kabocha Pumpkin Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 22, 2008 Report Share Posted October 22, 2008 Hi, Donna! I THINK I may have that link with the pictures of winter squashes...not sure, though. The one I looked at didn't have it, or I don't remember it. No, I am sure it was not a yellow acorn squash, as I have had those before...they seem to have a yellowish flesh, if I remember, and it was ok, but not very sweet.. This one was sweeter and tasted quite a lot like pumpkin, less like a blander squash flavor. I like the stuff in the canned pumpkin, but would rather have it fresh. The canned pumpkin is always very red-orange in color and dense, with that intense " pumpkin " flavor. Buying my pumkin or squash locally and fresh puts me to the delemma of how to find " that " special flavor-texture of pumpkin or squash that I like. (I had one given to me that was just horrible--flat-tasting and very, very watery, despite it looking like a bona-fide pumpkin--it was supposed to be one of those : " good for cooking with " kinds--it was so bad I threw the whole thing out!) As for peeling or not peeling it first--I didn't know it was dangerous. Is it " germ " dangerous or " knife " dangerous? There's something about baking a whole squash or pumpkin and THEN taking out the pulp and seeds, removing the skin, etc, that I don't like. I'm not sure why, but for some reason, I'd rather get it all done first and then just have the cooked flesh to use some way afterward. I do so much on the stove-top and have the steamer ready all the time with a pan it fits into...just seems easier to deal with for some reason. This squash/small pumpkin--whatever it is, is so good! I haven't cooked the ones I bought yet, but as soon as DH and I eat up the veg soup I made yesterday, I want to fix it up in something good. Maybe I won't even wait for the soup to get eaten up--that squash would make a YUMMY dish of " crust-less pumpkin pie " . My mom made that when we were kids, and I have finally worked up a recipe I like for it--just put the stuff to make a pumpkin pie (the fillilng) into a (sprayed or greased) oven-proof casserole dish and bake it like you would a pie. It makes a wonderful pumpkin-pie flavored " custard " or " pudding " to scoop out into bowls for a dessert or sweet side-dish! Peace and blessings! --Laura B., in Illinois PS: Just now I've spent some time searching for more info on the web and came up with the likely name for this squash: Hokkaido squash. Here is a link for an informative page about this goodie! http://www.theworldwidegourmet.com/products/vegetables/hokkaido-squash/ The description fits nicely with my tasting experiment the other day--this is definitely one of the best-flavored squashes I have come across. It is fairly small, but the " trouble " it requires to cook it is worth the effort. Oh, and it does say it can be peeled and steamed, which is the way I did it the first time. Posted by: " Donnalilacflower " thelilacflower thelilacflower Tue Oct 21, 2008 8:03 pm ((PDT)) There are 2 pages of squash pictures here. Is it a yellow acorn squash which does look orange. Look at the top left area. You don't have to peel the squash, that can be dangerous. Cut it in half and steam it, the skin will peel right off when it's done. Donna Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 22, 2008 Report Share Posted October 22, 2008 I worked at an emergency clinic when I was 21 and I can't tell you how many peole came in with horrible knife cuts from trying to cut of peel squash. Now I peel garlic with a butcher knife but I'm careful. The potato peeler will get me though, I always peel my finger lol. Try a sugar pumpkin, they are sweet. The common Jack O Lantern Halloween pumpkins are stringy and bland. Donna Sent via BlackBerry from T-Mobile " L.B. " <elbee577 Wed, 22 Oct 2008 08:45:21 Re: Squash pictures Laura Hi, Donna! I THINK I may have that link with the pictures of winter squashes...not sure, though. The one I looked at didn't have it, or I don't remember it. No, I am sure it was not a yellow acorn squash, as I have had those before...they seem to have a yellowish flesh, if I remember, and it was ok, but not very sweet.. This one was sweeter and tasted quite a lot like pumpkin, less like a blander squash flavor. I like the stuff in the canned pumpkin, but would rather have it fresh. The canned pumpkin is always very red-orange in color and dense, with that intense " pumpkin " flavor. Buying my pumkin or squash locally and fresh puts me to the delemma of how to find " that " special flavor-texture of pumpkin or squash that I like. (I had one given to me that was just horrible--flat-tasting and very, very watery, despite it looking like a bona-fide pumpkin--it was supposed to be one of those : " good for cooking with " kinds--it was so bad I threw the whole thing out!) As for peeling or not peeling it first--I didn't know it was dangerous. Is it " germ " dangerous or " knife " dangerous? There's something about baking a whole squash or pumpkin and THEN taking out the pulp and seeds, removing the skin, etc, that I don't like. I'm not sure why, but for some reason, I'd rather get it all done first and then just have the cooked flesh to use some way afterward. I do so much on the stove-top and have the steamer ready all the time with a pan it fits into...just seems easier to deal with for some reason. This squash/small pumpkin--whatever it is, is so good! I haven't cooked the ones I bought yet, but as soon as DH and I eat up the veg soup I made yesterday, I want to fix it up in something good. Maybe I won't even wait for the soup to get eaten up--that squash would make a YUMMY dish of " crust-less pumpkin pie " . My mom made that when we were kids, and I have finally worked up a recipe I like for it--just put the stuff to make a pumpkin pie (the fillilng) into a (sprayed or greased) oven-proof casserole dish and bake it like you would a pie. It makes a wonderful pumpkin-pie flavored " custard " or " pudding " to scoop out into bowls for a dessert or sweet side-dish! Peace and blessings! --Laura B., in Illinois PS: Just now I've spent some time searching for more info on the web and came up with the likely name for this squash: Hokkaido squash. Here is a link for an informative page about this goodie! http://www.theworldwidegourmet.com/products/vegetables/hokkaido-squash/ The description fits nicely with my tasting experiment the other day--this is definitely one of the best-flavored squashes I have come across. It is fairly small, but the " trouble " it requires to cook it is worth the effort. Oh, and it does say it can be peeled and steamed, which is the way I did it the first time. Posted by: " Donnalilacflower " thelilacflower thelilacflower Tue Oct 21, 2008 8:03 pm ((PDT)) There are 2 pages of squash pictures here. Is it a yellow acorn squash which does look orange. Look at the top left area. You don't have to peel the squash, that can be dangerous. Cut it in half and steam it, the skin will peel right off when it's done. Donna Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 26, 2008 Report Share Posted October 26, 2008 http://www.foodsubs.com/Squash.html Golden Nugget maybe? The orange shade can vary in depth. Peace, Diane Quote Link to comment Share on other sites More sharing options...
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