On Mon, 04 Apr 2016 21:58:24 -0700, sf > wrote:

>On Tue, 05 Apr 2016 05:02:28 +1000, Bruce > wrote:
>
>> On Mon, 04 Apr 2016 07:56:19 -0700, sf > wrote:
>>
>> >On Mon, 04 Apr 2016 22:02:09 +1000, Bruce > wrote:
>> >
>> >>
>> >> I think that's all called pumpkin/pompoen where I'm from.
>> >
>> >Which confuses Americans, because we separate our squashes by
>> >category. If we buy an Acorn, Butternut, Hub bard or Delicata, we
>> >call it by name - not simply "squash".
>> >http://www.realsimple.com/food-recip...squash/pumpkin
>>
>> It's interesting and I should use them more. Winter squash that is, at
>> the moment, because it's autumn here.
>
>Try Delicata sometime. It's unusual because the skin is thin and
>perfectly edible, but the flesh is as dense as a winter squash. If
>it's available, it should be in the stores now. We see it in our
>Fall.
>http://modernfarmer.com/2013/09/deli...eve-butternut/
>http://summertomato.com/better-than-...squash-recipe/

I prefer Delicata. I won't buy Acorn anymore. I just don't trust it.
It's either watery, stringy or tasteless/unripe. I know you get the
best prices on Acorn but it just isn't worth it to me.
Janet US