A friend mentioned hearing about this “new” hybrid of butternut and pumpkin, which appeared in markets a year ago - I’ve yet to see it where I shop. It has its own website:
www.butterkinsquash.com. Have any Hunions tried it yet? What’s the verdict?
I am a devotee of kabocha (a.k.a. buttercup) squash, which is less watery than butternut.
Its only downside, to my way of thinking, is that kabocha has a large cavity so the flesh yield is rather low for the overall size of the squash. I use butternut for soup and roasted chunks, but prefer kabocha for mash/puree. I have yet to make a pie with it, but since the flavor is like a blend of pumpkin and sweet potato, I’m sure kabocha makes a fine filling.
I’d be interested in your opinion of cup versus kin.