We loved the flavor of this pumpkin so much. It was very dense and not very watery or stringy - smooth and silky too. It had a slight bitterness like chestnuts and a velvety texture when baked.You often see large slices sold in the market, wrapped up with a sheaf of flat parsley. These two flavors complement each other well.
I would love to get my hands on pumpkins like these here; their brilliant color and wonderful texture make them a treat. I did a little research and I did discover through Chocolate & Zucchini that while these are not so common here, they are indeed available. In the United States they are usually called Red Kuri or Hokkaido squash.
You can buy the seeds here:
• Potimarron at Rare Seeds
Have you ever cooked with this kind of squash? I highly recommend it; the flavor is really outstanding.
(Image: Faith Durand)