Being relatively new to Asian Winter Squash; I am looking for advice on any variety that does not have the sweet potato taste and texture. Preferably I’d like a more pumpkin flavor or perhaps other tastes.
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I’ve said it in the winter squash thread- thai kang kob is by far my favorite. Light, sweet pumpkin flavor. But, it’s my first year growing it versus buying, and it’s far from a productive plant. At the moment, I have only 3 growing on each of 2 plants. That’s a lot of vines for just 3 squash. Internet seems to agree it’s not productive. But, delicious and devoid the flavor you don’t like.
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Very interesting! I see they make a coconut pie with it. But they add rice flour which may indicate it is wetter then normal pumpkins. But that is fine with me.
I’ve only had it from grocery stores, so I assume what I got was already a little dried out, but I would never say it was dry. Straight kabocha (the standard dark green or orange ones) - those can be very, very dry. I use them roasted and then made into soup every week of fall into winter. I would not say the Thai kang kob is sweet enough for me to use for desserts, but I tend to the very sweet for desserts (more like butternut-sweet) so I can cut way back on added sugar.
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I saw a kabocha with a yellow flesh described as very sweet but tasting like chestnut. That sounds interesting .
I think chestnut is pretty accurate for Kabocha. At least, something nutty. TKK is not chestnut. It’s sweet pumpkin flavor.
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Funny. The Mrs.Toro called from TSC knowing I wanted to do a Pumpkin Grex of good cooking types. She bought one variety she or I never heard of. Labeled Strawberry Crown Pumpkin. Which is evidently more of a winter squash then a classic culinary Pumpkin. A not sweet, high yield Brazilian squash.
I do not want it pollinating my culinary Pumpkin GREX project. So I planted then far from those. This squash sounds great with short ribs though.
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