Best pumpkin varieties for soup?

[HORNS]

Originally Posted by edinatlanta

I ******* hate squash. I like pumpkin pie and I once made this risotto stuffed acorn squash that I liked, although I am pretty sure that is because of the risotto, not the squash.

Maybe I'll try a different variety of squash this year (spaghetti squash once made me vomit, no joke) so not that.

There is also the possibility that I just don't like squash.

I bet there were a couple of arteries pulsing on iammatt's forehead after he read this.

 

[SField]

Originally Posted by edinatlanta

I ******* hate squash. I like pumpkin pie and I once made this risotto stuffed acorn squash that I liked, although I am pretty sure that is because of the risotto, not the squash. Maybe I'll try a different variety of squash this year (spaghetti squash once made me vomit, no joke) so not that. There is also the possibility that I just don't like squash.
What don't you like? It probably isn't the flavor so I'm guessing it's the texture? If you like sweet potato, you like squash. Totally not judging, I'm always just interested in why people don't like certain foods.

 

[Rambo]

Originally Posted by SField

What don't you like? It probably isn't the flavor so I'm guessing it's the texture? If you like sweet potato, you like squash. Totally not judging, I'm always just interested in why people don't like certain foods.
I can't stand the "regular" (don't know the proper name) variety of squash that you get in every steamed veggie mix. Yellow I guess. Its just awful. Spaghetti isn't that tasty either. Butternut is the only other variety that I've had and that is very good prepared just about any way.

 

[esquire.]

Originally Posted by iammatt

Are "potimarrons" available in the US? If so, what do we call them?

I think its one of those things where they're more appreciated overseas in Europe and Japan, where they are willing to pay more for them, and so they need up snatching up all the available potimarrons.

 

[SField]

Originally Posted by Rambo

I can't stand the "regular" (don't know the proper name) variety of squash that you get in every steamed veggie mix. Yellow I guess. Its just awful. Spaghetti isn't that tasty either. Butternut is the only other variety that I've had and that is very good prepared just about any way.

Squash is much better roasted. It becomes very hearty and sweet. Try it you'll be converted. I don't blame you for not enjoying watery, snotty squash.

 

[edinatlanta]

Originally Posted by SField

What don't you like? It probably isn't the flavor so I'm guessing it's the texture? If you like sweet potato, you like squash.

Totally not judging, I'm always just interested in why people don't like certain foods.

I'm not even sure myself. Maybe I like savory ways of cooking squash but I'm not sure. I think acorn squash just isn't my thing. I realize it should be good. Roast **** for hours, add butter and brown sugar...

Spaghetti squash is the texture. I know that much.

 

[foodguy]

there is no such thing as "squash flavor" or "squash texture." there is a whole range of flavors and of textures and its not just a matter of nuance. believe me ... i wasted a week researching this. the extremes are fibrous (or stringy, like spaghetti squash) and vegetal (think raw zucchini) on one end and creamy and sweet at the other. butternut, for example, tastes much different than spaghetti and even the more closely related delicata is a lot different than, say gold nugget. acorn is somewhere in the middle, veering toward the creamy and sweet. if someone thinks they don't like squash, i'd advice them to split and roast a butternut. there is no sane person who doesn't like butternut. oh, wait, edina ....

 

[Cary Grant]

Originally Posted by SField

If you like sweet potato, you like squash.

No- and for this reason:

Originally Posted by foodguy

there is no such thing as "squash flavor" or "squash texture." there is a whole range of flavors and of textures and its not just a matter of nuance. believe me ... i wasted a week researching this. the extremes are fibrous (or stringy, like spaghetti squash) and vegetal (think raw zucchini) on one end and creamy and sweet at the other. butternut, for example, tastes much different than spaghetti and even the more closely related delicata is a lot different than, say gold nugget. acorn is somewhere in the middle, veering toward the creamy and sweet. if someone thinks they don't like squash, i'd advice them to split and roast a butternut. there is no sane person who doesn't like butternut. oh, wait, edina ....

 

[edinatlanta]

Originally Posted by foodguy

oh, wait, edina ....

And I stood up for you yesterday assmunch.

Also I can't believe you'd throw a fellow journo under the bus!

 

[SField]

Originally Posted by foodguy

there is no such thing as "squash flavor" or "squash texture." there is a whole range of flavors and of textures and its not just a matter of nuance. believe me ... i wasted a week researching this. the extremes are fibrous (or stringy, like spaghetti squash) and vegetal (think raw zucchini) on one end and creamy and sweet at the other. butternut, for example, tastes much different than spaghetti and even the more closely related delicata is a lot different than, say gold nugget. acorn is somewhere in the middle, veering toward the creamy and sweet. if someone thinks they don't like squash, i'd advice them to split and roast a butternut. there is no sane person who doesn't like butternut. oh, wait, edina ....

No, like I said, he should roast a butternut squash. I'm guessing he's had it steamed, which is less appealing.

 

[foodguy]

Originally Posted by edinatlanta

And I stood up for you yesterday assmunch.


i guess i have finally arrived. 2,000 posts and edina has called me an assmunch!

 

[foodguy]

Originally Posted by SField

No, like I said, he should roast a butternut squash. I'm guessing he's had it steamed, which is less appealing.

yup. i didn't mean to sound contradictory. your point on roasting squash being almost always preferable is right on. i've even got a roasted spaghetti squash dish that is delicious, something i never thought could happen. of course, it's a gratin of roasted spaghetti squash baked with cream, leeks and ham; they might have something to do with it.

 

[Cary Grant]

Originally Posted by foodguy

yup. i didn't mean to sound contradictory. your point on roasting squash being almost always preferable is right on. i've even got a roasted spaghetti squash dish that is delicious, something i never thought could happen. of course, it's a gratin of roasted spaghetti squash baked with cream, leeks and ham; they might have something to do with it.

So... you mean like how this could make an artichoke tasty?

 

[foodguy]

Originally Posted by Cary Grant

So... you mean like how this could make an artichoke tasty?

this would make ANYTHING tasty. (actually, it's spectacular with artichokes).

 

[edinatlanta]

Originally Posted by foodguy

i guess i have finally arrived. 2,000 posts and i want to munch on edina's ass!