- Gary350
- Super Green Thumb
- Posts: 7396
- Joined: Mon Mar 23, 2009 1:59 pm
- Location: TN. 50 years of gardening experience.
Is Pumpkin in the Squash family?
I wonder if it is possible to make fried pumpkin slices just like fried Squash slices?
Cucurbit Family
A pumpkin is a member of the cucurbit (gourd) family. The cucurbit family includes pumpkins, squash, cucumbers, luffas, watermelons and melons. Most of the plants in this family are vines, however there are a few exceptions. There are four main species. Maxima, Pepo, Moschata and Mixta (also known as argyrosperma).
Go to https://allaboutpumpkins.com/index.html and learn more about pumpkins and squash than you ever thought possible.
A pumpkin is a member of the cucurbit (gourd) family. The cucurbit family includes pumpkins, squash, cucumbers, luffas, watermelons and melons. Most of the plants in this family are vines, however there are a few exceptions. There are four main species. Maxima, Pepo, Moschata and Mixta (also known as argyrosperma).
Go to https://allaboutpumpkins.com/index.html and learn more about pumpkins and squash than you ever thought possible.
- applestar
- Mod
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- Location: Zone 6, NJ (3/M)4/E ~ 10/M(11/B)
I think most of the ones called "pumpkins" are pepo and maxima. So far, it seems to me that maxima pumpkins tend to be more flavorful, and field pumpkins are usually pepos.
How do you prepare your fried squash? Are you thinking fried as in pan fried or fried as in deep fried? Some pumpkins can be rather moist (mushy and moist or stringy and moist) so those might benefit from dusting with corn or potato starch first.
I LOVE kabocha tempura -- but I usually have to give them up and save them for my kids.
How do you prepare your fried squash? Are you thinking fried as in pan fried or fried as in deep fried? Some pumpkins can be rather moist (mushy and moist or stringy and moist) so those might benefit from dusting with corn or potato starch first.
I LOVE kabocha tempura -- but I usually have to give them up and save them for my kids.
That's a good idea about dusting with flour, AppleStar.
I've already talked about this somewherez ... I don't really like summer squash. I'll likely be doing more exploring in the kitchen this year substituting pumpkin for where others might use zucchini.
Zucchini bread is fine but pumpkin bread is even better . I don't think it would ever have occurred to me to eat zucchini soup ... howsomeever, I'd advise those who would like that sort of thing to try pumpkin instead of zucchini.
And, yes - butternut squash soup is really good and winter squash used in place of pumpkin in pumpkin pie is the very best choice . My advice, Gary, is wherever and however you might use zucchini, try pumpkin.
Steve
I've already talked about this somewherez ... I don't really like summer squash. I'll likely be doing more exploring in the kitchen this year substituting pumpkin for where others might use zucchini.
Zucchini bread is fine but pumpkin bread is even better . I don't think it would ever have occurred to me to eat zucchini soup ... howsomeever, I'd advise those who would like that sort of thing to try pumpkin instead of zucchini.
And, yes - butternut squash soup is really good and winter squash used in place of pumpkin in pumpkin pie is the very best choice . My advice, Gary, is wherever and however you might use zucchini, try pumpkin.
Steve
- TheWaterbug
- Greener Thumb
- Posts: 1082
- Joined: Mon May 02, 2011 5:15 pm
- Location: Los Angeles
Mmmmmmm. Kabocha tempura . . . .applestar wrote:I LOVE kabocha tempura
Kabocha's also good in pumpkin soup.
That's a good idea ... and a way I have used both kabocha and other winter squash.
Pepperhead talks about just roasting the pumpkin with the already prepared soup ingredients inside link .
On that same thread, AppleStar suggests using ". . . the less flavorful pumpkins and squashes in strong sauce or stew like curry and pasta sauce, lasagna-variant and ratatouille." I've never tried tempura or any of these, with pumpkin .
The zucchini soup recipe that I used with pumpkin (mentioned above) called for tuna fish. Salmon made it especially good.
Steve
Pepperhead talks about just roasting the pumpkin with the already prepared soup ingredients inside link .
On that same thread, AppleStar suggests using ". . . the less flavorful pumpkins and squashes in strong sauce or stew like curry and pasta sauce, lasagna-variant and ratatouille." I've never tried tempura or any of these, with pumpkin .
The zucchini soup recipe that I used with pumpkin (mentioned above) called for tuna fish. Salmon made it especially good.
Steve