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Post by imgrimmer on Nov 12, 2020 1:48:37 GMT -5
Is there a larger version of Sweet Dumpling Squash which is comparable in sweetness, fragrance and consistency?
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Post by flowerbug on Nov 14, 2020 9:55:20 GMT -5
all i can suggest is acorn or other relatives. as an interesting aside the Sweet Dumpling Squash was bred in Japan to be a smaller squash so perhaps you can see if you can find references of which squashes were used there to breed it.
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Post by xdrix on Nov 14, 2020 16:21:55 GMT -5
I have found a delicata of 1,6kg 4lbs. He was just a little bitter. But i think that the fruit was old.
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Post by imgrimmer on Nov 14, 2020 18:53:09 GMT -5
What do other acorn squash taste like?
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Post by xdrix on Nov 15, 2020 10:58:07 GMT -5
Its generaly a nutty taste!
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Post by oakbloom on Nov 16, 2020 17:41:15 GMT -5
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Post by flowerbug on Nov 18, 2020 0:56:20 GMT -5
What do other acorn squash taste like?
what squash have you eaten already? to me in flavor they are a cross between a summer squash like a zuke and perhaps a spaghetti squash, but i've not eaten a spaghetti squash in a long time to recall that flavor exactly. perhaps others can come up with a better description. i don't consider them nutty in flavor. they are more bland than buttercup or kabochas (which i am most familiar with) and more watery and have more coarse texture. note i am talking about acorn squash here, not sweet dumplings...  |
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Post by imgrimmer on Nov 18, 2020 3:16:38 GMT -5
I ate Hokkaido, Spaghetti and Butternuts so far. None of them is close to Sweet Dumpling.
Sweet Dumpling has a distinctive taste of its own. When it is cut open it smells very intensive like Castanea (don`t know in english) the taste is also like Castanea and sweet at the same time.
The taste can stand by its own, no need for spices.
It sounds like acorns have a different taste then.
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Post by flowerbug on Nov 18, 2020 14:07:15 GMT -5
yes, i'd not consider acorn squash to be very strong flavored. Castanea is chestnut which i'm unfortunately not at all familiar with. the acorn squash is called such not because of the flavor but because of the shape. i am one of those people who likes to keep things simple at times when i cook so many of the dishes i may at first may have no spices in them at all. i make beans often very plain because i like the different textures and flavors they have. same for squash. i don't usually put spices on them when i cook or eat them other than a bit of salted butter.
butternut i am familiar with enough to recall that flavor and texture (we used to eat a lot of those but i didn't and still don't really like them and much prefer buttercup or kabochas). this year the new squash we are trying out is baby blue hubbard, it seems ok. i need to cook a few more squash up soon. it is that season.
ok, i have found another description of it which says it has a hazelnut like flavor which i actually do like and know about so that sounds very promising.
sorry xdrix Adrian, i thought you were replying to my comment about the acorn squash and not the other post. haha... so, yes, your comment about nutty would be on the spot. |
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Post by xdrix on Nov 18, 2020 16:04:02 GMT -5
imgrimmer My delicata had a condensed milk odour, its the word that do you search? flowerbug it existed a lot of differents butternut with differents tastes. I would try the taste of my tetsukabutos (futsu kurokawa x green delicious) and see if they have of seeds! .
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Post by diane on Nov 19, 2020 13:17:55 GMT -5
Flowerbug,
It is too early to eat the hubbard. it won't have developed its full flavour yet.
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Post by flowerbug on Nov 20, 2020 0:54:45 GMT -5
Flowerbug, It is too early to eat the hubbard. it won't have developed its full flavour yet.
ok, good to know, i have two left, one is the largest of them all and that was also the first squash the plant had on it way back in the middle of the summer. for a baby blue hubbard it is pretty big (about 10-15lbs), the smaller one came along later. i guess i will have to bring it inside because the garage will eventually freeze. will it be ready by christmas? we ate a smaller hubbard already several weeks ago and i can agree it had not finished up yet, but i just attributed that to the fact that it was a later fruit and likely not all that well developed to begin with.
i have some kabocha crosses to eat up first for a while and those are good. |
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Post by diane on Nov 20, 2020 12:31:30 GMT -5
Yes, definitely bring it in. It needs a month of warm storage before you eat it. Different varieties of Cucurbita maxima vary in when they will taste best - from one to six or more months after maturity. If you have a lot, you could experiment but If you have only one, then Christmas will do.
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Post by flowerbug on Dec 8, 2020 9:11:48 GMT -5
Yes, definitely bring it in. It needs a month of warm storage before you eat it. Different varieties of Cucurbita maxima vary in when they will taste best - from one to six or more months after maturity. If you have a lot, you could experiment but If you have only one, then Christmas will do.
i roasted another baby blue hubbard yesterday and it was better than the first one. still not as good as the kabochas or the buttercups, but that was offset by the fact that it was moist and the kabochas were dry so when mashed together they were perfect.
i have the largest baby blue hubbard yet to cook up and some kabochas so in a few weeks i'll be roasting those up too.
one thing about the baby blue hubbards is that the skin is very thick.
how long do you think a large baby blue hubbard would last in storage inside a house through mid-winter if the house is forced air heating and kept between 64 - 68F? if they will store later into the winter that would be nice and we could grow a few more plants of them next year, but if they won't store well inside then i can use the space for something else. we don't really have a cold cellar here aside from the unheated garage and that won't remain above freezing through the coldest part of the winter.
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Post by diane on Dec 8, 2020 18:04:19 GMT -5
I have electric heat so each room is a different temperature. The place I keep my squash is about 60 F, and I have had them keep until the next summer.
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