Pumpkin & Squash Varieties

ACORN Squash

#1 selling winter squash, the Acorn has a sweet/nutty flavor with a beautiful orange flesh.  It is a bit fibrous.

BLUE HUBBARD Squash

Blue Hubbard has a nutty, sweet flavor similar to a sweet potato with a hint of pumpkin. It has a deep orange color flesh.

BUTTERNUT Squash

Butternuts have a deep reddish orange flesh with a distinct rich, nutty flavor.  Very dense and smooth they are very popular.

CANDY ROASTER

The ‘Pink Banana’ is a delicious, dry, sweet, smooth orange fleshed.

Choice of the South for pies!

CARNIVAL Squash

A type of acorn, the Carnival is a bit more fibrous, mildly sweet with a hint of nutty flavor.

CINDERELLA Pumpkin

This French Heirloom is considered a gourmet choice with its deep orange, sweet, fine flesh.

CUSHAW Squash

This Native American Heirloom, often referred to as ‘Tennessee Sweet Potato” has a sweet, superior taste and is often used in pies.

DELICATA Squash

This ‘Sweet Potato’ squash has a delicate, creamy, sweet flavor.  An ‘easy cooker’, it’s normally baked, but can be microwaved, sautéed, or steamed.  Mitch Lynd’s favorite!

FAIRYTALE Pumpkin

This French Heirloom ‘Musquee De Provence’ has a rich brown skin with deep orange, thick flesh.  Very sweet and smooth – a favorite of chefs!  Excellent for pies and custards.

JARRAHDALE  Pumpkin

A large heirloom cross between the Blue Hubbard and Cinderella, the Jarrahdale has sweet flesh and is an excellent keeper.  Makes a superb pie pumpkin.  Avg. weight 12-18 pounds.

KABOCHA Squash

This small Japanese Heirloom is a bit dry, thick, dense and very sweet.  Average weight is 3 lb.

KAKAI Pumpkin

Kakis are known for their hull-less seeds making them an excellent choice for roasted seeds!  Just scoop seeds, rinse and roast in over till slightly brown.  Otherwise, flesh is tough therefore making it NOT a good choice for cooking.

LONG ISLAND CHEESE Pumpkin

One of Lynd’s top selling pumpkins, this heirloom is sweet with fine flesh and a good keeper.

MARINA DICHIOGGIA Pumpkin

This Italian Heirloom has a rich, sweet flesh and is a good keeper.  It’s considered very good for soups, baking and pies.

NECK Pumpkin

This Pennsylvania Dutch Crookneck Squash has a superb, rich flavored, deep orange flesh.  An Amish favorite for pies, butters and desserts.

ONE TOO MANY Pumpkin

This hybrid is a popular decorating pumpkin known for its resemblance of a bloodshot eyeball, hence the name!  Not used for cooking.

PEANUT Pumpkin

This heirloom is considered a gourmet cooking pumpkin.  Peanuts on the skin are a result of excess sugar built up in the skin.  The more peanuts, the sweeter the flesh!

PORCELAIN DOLL Pumpkin

This hybrid has a deep orange, sweet flesh and is very good for pies & soups.  Pumpkin growers give a % of their proceeds to benefit Breast Cancer research.  

QUEENSLAND BLUE Pumpkin

This Australian Heirloom has a dense, sweet, fine, deep golden flesh.  Very good for baking, soups and pumpkin bread.

RED WARTY THING Pumpkin

An Heirloom cross between a Red Hubbard and a Pumpkin, this ‘thing’ has a wonderful, sweet stringless flesh and is very versatile.  Excellent for sweet quick breads, pies, soups or roasted.

SPAGHETTI Squash

Known for it’s spaghetti- like strands that fall off the fruit when cooked.  It is a great substitute for pasta and can be served with sauce.  It can be baked, roasted, steamed or microwaved.

 

SPECKLED HOUND Pumpkin

A “Culinary delight”,  Speckled Hounds have a thick, dry, dense flesh that is remarkably sweet with a nutty flavor making it an excellent choice for roasting and for soups.

TURBIN Squash

“Turk’s Cap” is a French Heirloom with a fine, thick orange, semi-dry flesh.  It has a rich, nutty flavor and stores well.  Normally roasted, mashed and then stuffed in it’s own ‘bowl’!

WHITE BOAR Pumpkin

A south African Heirloom, this large, flat beauty can be grown to 30 pounds!  It has a very firm, sweet, orange flesh and is popular for pies.

WHITE LUMINA Pumpkin

Luminas are very popular for painting and carving as the bright orange flesh contrasts beautifully with the white skin when carved.  Not known for cooking.