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Lakota Squash

Lakota Squash is shaped like a squat pear, though sometimes rounder. It grows to be about 9 inches wide (23 cm) at the base, and about 8 inches (20 cm) tall, and weigh 3 to 7 pounds (1 1/3 to 3 kg.)

The rind has a reddish-orange background with greenish-black streaks coming up from the bottom.

Inside, it has finely-textured orange flesh.

It has a very mild flavour -- in fact, not much, despite a faint bit of sweetness.

History Notes

Lakota Squash was reputedly grown by the Sioux Indians, but then lost, and then and either "rediscovered" or "recreated", depending on which seed marketing material you happen to read.

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Also called:

Cucurbita maxima Lakota (Scientific Name)

Winter Squash

Acorn Squash; Banana Squash; Berrettina Piacentina Squash; Black Futsu Squash; Blue Ballet Squash; Blue Kuri Squash; Blue Lakota Squash; Boston Marrow Special Squash; Boston Marrow Squash; Buttercup Squash; Butternut Squash; Carnival Squash; Chirimen Squash; Cornell Bush Delicata Squash; Crown Prince Squash; Cushaw Green Striped Squash; Cushaw Squash; Cushaw White Squash; Delicata Squash; Dulce de Horno Squash; Eat It All Squash; Galeux d'Eysines Squash; Gem Squash; Golden Delicious Squash; Golden Nugget Squash; Hubbard Squash; Jarradale Squash; Lakota Squash; Longue de Nice Squash; Mammoth Squash; Marina di Chioggia Squash; Mountaineer Squash; Muscat de Provence Squash; Onion Squash; Piena di Napoli Squash; Queensland Blue Squash; Red Kuri Squash; Red Warty Thing Squash; Rugosa Butternut Squash; Rumbo Squash; Shishigatani Squash; Sibley Squash; Spaghetti Squash; Sucrine du Berry Squash; Sugar-Loaf Squash; Swan White Acorn Squash; Sweet Dumpling Squash; Sweet Keeper Squash; Sweet Kikuza Squash; Sweet Meat Squash; Table King Bush Acorn Squash; Tennessee Sweet Potato Squash; Tonda Padana Squash; Tri Star Squash; Turban Squash; Whangaparaoa Crown Squash; Winter Luxury Pie Squash; Winter Squash; Yokohama Squash; Young's Beauty Squash; Zapalo Plomo Squash


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Bon mots

"The French peasant cuisine is at the basis of the culinary art. By this I mean it is composed of honest elements that la grand cuisine only embellishes."

-- Alexandre Dumas (French novelist. 24 July 1802 – 5 December 1870)

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