Potimarron

This is the French name for what we call Red Kuri squash. As French as the squash sounds, it comes from the New World, but, as with so many other things culinary, the French have made it very much their own, starting with giving it a hybrid name that combines the two flavors they find most prominent in the vegetable: potiron (pumpkin) and marron (chestnut). The potimarron has much to recommend it: in addition to its lovely flavor, its flesh is fine and tender, and its shell is edible (not just edible, but tasty too), making it as practical as zucchini.

Dorie Greenspan

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