Well here is the kabacha squash, cut in half and ready to go into the oven. I’m going to roast it and roast the seeds separately as a snack. Having looked through lots of recipes and considered what my family like to eat, I’m going to make a soup, and as so many recipes say that this squash is good in a Thai curry, I’m going to use Thai spices and coconut milk to make a nice spicy warming autumn lunch dish!
I’ll be interested to see what this new to me squash tastes like; it certainly smelt very different when I cut it open, a sort of chestnutty smell. The skin was exceptionally tough and after trying different knives I eventually managed to cut it with a serrated bread knife. I wondered what different types of squash there are, and there are literally hundreds of different varieties!
Just a ‘short’ list – I’m sure some of the different names here are the same squash:
- acorn squash
- ambercup squash
- australian blue squash
- autumn cup squash
- baby boo pumpkin
- banana squash
- buttercup squash
- butternut squash
- calabash squash
- calabaza
- carnival squash
- cucuzza squash
- delicata squash
- eight-ball squash
- fairytale pumpkin
- gold ball squash
- gold nugget squash
- gooseneck squash
- green-striped cushaw squash
- hubbard squash (blue, golden, green, or gray)
- lumina squash
- mo qua squash
- musquee de provence.
- orange hokkaido squash
- pattypan squash
- pebbled or warty squash
- queensland blue winter squash
- red kuri squash
- silk melon squash
- spaghetti squash
- sunburst squash
- sweet dumpling squash
- turban squash
- uchiki kuri squash
Lois Elsden 