On Tue, 05 Apr 2016 05:40:39 +1000, Jeßus > wrote:

>On Mon, 04 Apr 2016 13:17:03 -0600, Janet B >
>wrote:
>
>>On Tue, 05 Apr 2016 04:25:56 +1000, Jeßus > wrote:
>>
>>>On Sun, 3 Apr 2016 19:31:59 -0400, Dave Smith
> wrote:
>>>
>>>>On 2016-04-03 7:24 PM, Je?us wrote:
>>>>
>>>>> Just did some googling, and there are many results where Australians
>>>>> are asking where it can be bought. So it's a fairly exotic item here.
>>>>> Then there is the small matter of definitions of 'pumpkin', because I
>>>>> know what we call 'butternut pumpkins' you guys call it 'squash', for
>>>>> example. Pumpkin pie also sounds strange to us too
>>>>
>>>>What Australians and New Zealanders call butternut pumpkin we call
>>>>butternut squash. Our pumpkin is a different pumpkin cultivar. They are
>>>>orange and get very big. I don't think many people actually eat them
>>>>and that most pumpkins end up being carved up into Jack O'Lanterns at
>>>>Halloween. Most canned pumpkin is actually squash.
>>>
>>>The differences do complicate things, because we also have pumpkins
>>>such as the Queensland Blue, very popular here and is quite a large,
>>>bluey/grey colour.
>>
>>Sounds like our old fashioned Hubbard squash. Very large and rind is
>>like iron.
>
>Maybe? Although the skin (rind?) on a Queensland Blue can be left on
>when roasted... it is not all that thick or hard. Some people like the
>skin anyway. I find the skin tends to be a little bitter a lot of the
>time though, but when it isn't, it's delicious.

Our Hubbard doesn't have smooth rind, see here
http://www.burpee.com/vegetables/squ...rod001984.html
You could roast it with the skin on but wouldn't eat the skin
Janet US