On Mon, 04 Apr 2016 13:46:01 -0600, Janet B >
wrote:

>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:
>>>>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

I don't think I have seen those here, although I'm sure the seeds
would be available.