Photo by Catherine Finn.

It seems like there are an endless variety of squashes, especially winter ones. However, after watching Eric Ripert’s Avec Eric show on PBS, I learned about a variety known as a potimarron or hokkaido squash. It is characterized by its bright orange color and slight, pointed top. I’ve found it at the Kuhn farmers stall at the 14th and U farmers market labeled as kabocha squash.

Potimarrons have a delicate squash and chesnut flavor. And, the longer a potimarron is stored, the vitamin and sugar content increases.

The most obvious way to cook a potimarron is, as most squashes, to make it into a soup. However, the options really are endless: gnocchi, jam, compote, gratin, and the ever reliable risotto and ravioli.

And that’s just the savory, you could certainly do dessert with potimarron. Just think anything you’d do with a pumpkin: bread, muffins, cookies, pancakes, pies, cheesecakes, and sure why not – ice cream. In fact – think of this pumpkin flan with the chestnut potimarron.

So the next time you see something that looks like a potimarron (and probably isn’t labeled as such) pick one up and discover the joys of this sweet, chestnutty winter squash.