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Cooking & Baking

Retrograde

(10,136 posts)

5. They look like perfectly normal squashes to me

Reply to FSogol (Original post)

Wed Nov 25, 2015, 01:40 AM

Nov 2015

especially the orange-colored ones. Now some, like turban squashes are IMHO not worth the effort (it takes a cleaver and mallet to open them), but they're all either the same species or closely related (curcubits are notoriously promiscuous) and can be used the same way you'd cook a pumpkin.

My experience with cooking pumpkin pies from scratch is that they come out paler in color than those using canned pumpkin, but tasty nonetheless.

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Pumpkin/Squash. Look at these photos. Are these types edible? [View all] FSogol Nov 2015 OP

They should all be fine used as pumpkins - NRaleighLiberal Nov 2015 #1

Thanks. I do that for a lot of types of squash, but never encountered these types FSogol Nov 2015 #2

You should be able to tell once you cut them - if the flesh is a good color and thick NRaleighLiberal Nov 2015 #3

I do that too. I put a little salt and cayenne pepper for snacking. FSogol Nov 2015 #4

They look like perfectly normal squashes to me Retrograde Nov 2015 #5

They are pumpkins and squashes, therefore, by definition, are inedible Fortinbras Armstrong Nov 2015 #6

What is somewhat interesting Snobblevitch Nov 2015 #7