Squash taste test

• Rouge Vif d'Etampes
  • Very easy to cut. Thin rind
  • Yellow orange flesh
• Jarrahdale
  • Tough rind
  • Dark orange flesh
• "Casper" White pumpkin
  • Medium rind
  • Pale yellow flesh
• Pie pumpkin, from Schnucks
  • Very tough thick rind
  • Medium orange flesh
  • Very easy to remove from rind once steamed; rind remained hard and intact

Tried every knife in the house. Pie pumpkin was a bitch to cut, and Jarrahdale only slightly easier. Vif d'Etampes was a breeze, sliced with a boning knife. If it tastes as good as it looks, it's definitely the easiest to work with.

More to follow as we cook things with them.