On Sat, 26 Nov 2011 13:44:35 +0100, "Giusi" >
wrote:
>
>
> What I used was a squash I don't remember ever seeing in the US. I got a
> small portion of it and it still weighed a lot. It's scalloped, huge and
> just the orange side of red.
>
If it had bumps all over it too, it's called.... wait for it....
Red Warty Thing. Apparently they can get up to 20lbs.
http://nipomopumpkinpatch.com/Graphi...ty_Thing_M.jpg
http://www.ruppseeds.com/divvegetabl...hing.htm?mnu=4
How did you like the flavor?

> I rarely get much choice of squash when I go
> to the vegetable martket. The organic market sometimes has Japanese
> squashes for high prices, but I don't see the poi8nt for ravioli or pie.

I'm still scratching my head over the European use of "pumpkin" when
from the context they have to mean some sort of squash. I've put it
in the same category as the Brit's particularity of saying "pudding"
when they really mean dessert.

--
Food is an important part of a balanced diet.