This squash is often referred to as the “Japanese pumpkin.” These extremely hard-skinned squash are most commonly used in Thailand. In savory recipes, such as Pumpkin and Pork with Scallions, its starchy, orange flesh lends a comforting heartiness. Another popular presentation is to hollow out the pumpkin of its seeds, steam it to tenderness, fill the cavity with a custard mixture, and then steam it again until the slightly sweetened custard sets firm. The finished pumpkin custard is then sliced into wedges for service. Thai: fahk tong; Vietnamese: bí đỏ
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