These pumpkins are really squash I think and they will get huge . . like so huge I can hardly pick them up. This one could have been a bit brighter but I was so ready to roast one so I picked it.
The great thing about these is that they’ll last about a full year in a dark, cool place (like a basement in Missouri!).
I can roast it with cinnamon and butter, then drizzle it with maple syrup or use savory spices. Not sure what I’ll do with this one but I’ll probably cook it in the next few days.
shirley bruner says
That looks kind of like my cushaw squash. they make awesome pies, cakes and cookies.
Susan Nixon says
It looks delicious, and I thought all pumpkins were classified as squash. Maybe?
Susan Nixon says
“A pumpkin is a cultivar of winter squash.” Yep, they are. I found something similarly worded on several sites.
Rebecca in SoCal says
I have seen that foreign recipes use “pumpkin” to refer to squash-in-general.
Speaking of LARGE pumpkins, just last night I read a scene describing cutting up a family’s second-place (weight) four hundred pound pumpkin. They mentioned a chain saw.
At least in Missouri you won’t be finishing your summer just as we’re finally starting ours!
Leslie says
Do these taste like pumpkin or squash?
Judy Laquidara says
Pumpkin and things like butternut squash really taste the same to me. Of course, they don’t taste like zucchini or yellow squash. If I cook the Seminole Pumpkin and make a pie just like I would a pumpkin pie, you’d never know the difference. If I roast it with savory spices like I do butternut squash, you’d think it was butternut squash. Pretty versatile.