the internets are very smart

[ysobel]

Hello, internets! *waves*

Does anyone have any idea what kind of squash this might be?



It is maaaaaybe a bit bigger than it should have been because I did not realize how big it was getting. So if it looks like a breed of squash that should be smaller, do not let the size rule anything out.

(This came from our back yard, but the plant isn't ours; the vine came through the fence and sprawled like a lazy cat in a beam of sunshine across about a quarter of the yard, and has been a source of much amusement. And also, apparently, a giant-ass squash. That is hopefully not a giant ass-squash.)

And also, any ideas on how to make it into yummy goodness? Or, especially given the size, is it better off as a Decorative Gourd?

Thank you for answers, magic internets!

Love and sparkles,
-me

Comments

[rainbow]

how hard is the skin? if you press against it with your thumbnail, does it give like zukes or is it hard like pumpkin?

it looks more pumpkin-like to me, and if the skin is the same, any recipe for pumpkin/winter squash should work well. some kinds are waterier and some drier, so it will also depend on the insides.

if the rind is still soft, it will probably be more like summer squash.

eta: if you think it's a kabocha, cure it *at least* 2 weeks in a nice warm place before eating -- they're not very good (imo) freshly picked but wonderful after being cured. After 2 weeks move it to a nice COOL place (50-55 degrees) instead if you want to cure it more. Kabocha flesh is dry and not very tasty at first, but after curing it gets amazing. It may change colour as it cures; that's okay.

[vass]

That looks like a kabocha, what in Australia we call Japanese pumpkins. They're very good.

The easiest way to prepare it is to hack it into manageable pieces, i.e. small enough to fit between the oven trays and not get stuck; remove the seeds and guts, and bake the pieces until soft. No need to remove the skin, it'll get soft too.

You can then eat them as-is, cut up smaller and use in curry, pasta sauce, risotto, etc, or puree them and use in soup.

[weaver]

It looks like a Japanese pumpkin! I think we also call them Kent Pumpkins. They are the delicious-est pumpkin and the only sort I even knew existed pre-internet. Very good in soup, or roasted, or basically anything.

[killing_rose]

Glad everyone else is saying the first thing that came to my mind--kabocha. (However, I have yet to get my hands on kabocha despite my best efforts. Thus, I cannot help you with recipes.)

[alexseanchai]

No idea what kind of squash it is, but that white-red-purple-blue knit thing (a shawl?), it's pretty.

[jesse_the_k]

I have kabocha every AM for breakfast, and it is the tastiest squash available in the US midwest: richest flavor and most even density. Another cooking approach: wash outside. Cut circumferentially, scoop out seeds & strings, cut into 10 or so wedges. Fill glass casserole and place tight lid: nuke for 7 − 10 minutes. The casserole I can lift only holds half a squash.