• Varies
• Find it at your local market or greengrocer, or find seeds at Turtle Tree Seeds
As we move into fall and squash and pumpkin season, I want point out one of my favorite sorts of pumpkin: Red Kuri, also called Hokkaido or potimarron, in French (see more about them here). This is a squash with dense, dark orange flesh and a sweet chestnut flavor. It is less watery than most pumpkins, and when roasted its flesh becomes smooth and velvety. It is by far my favorite pumpkinesque squash for roasting and baking. Look for a recipe with it later today!
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These are beautiful, and I love the flavor in soup. Gotta be a little careful, as I find they can be a little dry or mealy when in something like a vegetarian lasagna.
We ate these a lot in Germany. The skin cooks down and is edible so for our favorite soup: just chop it up , saute with some onions, add broth, fish-sauce and curry powder. At the end we add creme fraiche. More creme fraiche can be added to leftovers to make the base for a pumpkin flammkuchen!