According to the Arizona Republic The Forking Truth is that 70% of all pumpkin in Arizona are grown for forking ornamentation. I wonder how those pretty white pumpkins would look as food?
I normally buy Kabocha Squash. I think this is one of the best tasting of the squash and or pumpkins that I tried. It’s sweet and creamy and has sort of a chestnut flavor. Pictured below is a Kabocha Squash.
Some people call the Kabocha Squash a Thai Pumpkin or a Japanese Pumpkin. But I think it looks the same as an Italian Delica Pumpkin.
So I’m not sure WTFork it really is? Thai, Japanese, Italian and is it Squash or Forking Pumpkin?
You basically have two ways to prepare it. The first way is good for a mashed kind of dish or a sauce. If you are careful and get it out at the right time it won’t be too soft and be firmer than being just mashed. I recommend this way the most because it’s easy and you won’t get hurt preparing it this way.
I recommend just roasting it in a 375 degree oven in a covered pan with a little water. Depending on it’s size it might take 1-1 1/2 hours to get it fork tender. You might want to flip it half way but I usually don’t need to. When cool enough to handle just cut in half scape out the seeds and then scoop out the flesh. Some of the Chefs on Food Network say you can eat the shell but I don’t care for it.
Another way to do more with your Squash (or Pumpkin) is to clean it up before roasting it.
Scoop out the centers.
Chop in Chunks and either steam till fork tender or roast in a covered pan with a little water for about an hour or until fork tender.
The peal method isn’t for everyone. I heard somewhere that many food related accidents are from handling hard squash in this way. You need the right knife, pealer and enough strength to do this or you might forking wind up in the hospital. To prepare the squash (or pumpkin) this way would be good for Kobocha Gnocchi, Pumpkin Risotto or Pumpkin Curry.
I think more than 30% of Arizona’s Pumpkins should be forking used to eat and not just thrown away.