Potimarron Pumpkin

The name potimarron designates a liaison between pumpkin and chestnut marron since the flesh has a rich burnished flavor that is surprisingly reminiscent of roasted chestnuts.

Potimarron pumpkin. Perfect for baking and roasting. Rich and well drained. It tasted like a chestnut flavored pumpkin or butternut squash and was delicious with butter and a little brown sugar.

85 95 days from transplanting. Inside the hard outer skin there is a firm flesh that provides a very delicate and mellow chestnut like flavor. Here s the local variety of pumpkin a small gourd with rich orange flesh.

Some parts of these flowers are edible. Add crushed garlic cut herbs spices and seasoning and grated cheese drizzling the whole lot in olive oil. Red kuri squash often spelled kari katakana.

Bake in the oven for about 30 mins or until pumpkin is soft and cheese is browned. It belongs to the hubbard squash group. While in france last week i thoroughly enjoyed prowling the morning market its stretch of tables brilliant with fruit vegetables and delicious local specialties.

Can plant with 1m spacing. I also add cauliflower to this recipe as a potato substitute. Cut your pumpkin into the size you prefer the potimarron looked great as segments.

A wonderful high quality chestnut pumpkin with dark yellow flesh and excellent flavour. A famous french heirloom the name of squash potimarron derives from potiron pumpkin and marron chestnut. It s a wonderful pumpkin and i discovered it actually has a few other names these pumpkins are smaller than the giant halloween pumpkins here in the.