Origin: Local

• Description
• Applications
• Storage
• Recipe

• Violina squash ranges in size from medium to large, averaging 2.5 to 3 kg, and resembles a giant elongated butternut squash with lengthwise furrowing and crookneck shape characteristics. The smooth, tan rind is attached to a rough, tiny, light brown stem. The flesh is thick, hard, dry, and a bright golden yellow-orange color, with a stringy pulp and many flat, cream-colored seeds in the bulbous end. Violina squash is aromatic, soft, and smooth when cooked, with a nutty, sweet flavor.

• Roasting, baking, grilling, steaming, sauteing, and boiling are the finest ways to prepare Violina squash, both raw and cooked. Although the size of a Tahitian squash can be intimidating, it can be sliced into smaller pieces.

• Store in a cool and dry place. Once cut, the squash should be wrapped, refrigerated and used within five days

• Pumpkin soup

  Ingredients:

  3 butter (tablespoons)
  1 onion
  1.18 liters of chicken broth
  1 tsp. salt
  black pepper
  454 grams pumpkin
  118 ml heavy cream
  Parmesan cheese
  

  Instructions:

  1. Melt butter in a heavy saucepan and cook onion over med. heat until soft.
  2. Add broth, salt, and pepper, and bring to a boil.
  3. Add pumpkin, and combine it thoroughly. Lower heat and simmer uncovered for 45 min.
  4. Add cream and heat through without boiling.
  5. Serve hot with parmesan cheese.