Unkindly named but understandably, Ugli™ fruit, pronounced OO-gli, is wrapped in a rough, puffy, slightly loose-fitting greenish-yellow to orange baggy fragrant skin.
Violina Di Rugosa Butternut Squash
Violina di Rugosa squash is an heirloom butternut named after its violin shape and rough or scalloped skin.
Inventory, lb : 0
This item was last sold on : 12/27/16
|Jimenez Family Farm|
The Tetsukabuto squash is almost perfectly round with exception of the small scar at the blossom end. Most fruit weigh between 4-6 lbs. The surface is knobby and veined in a shade of dark green that appears almost black. The interior yellow-gold flesh is thick and surrounds a seed cavity that actually holds no substantial seeds, but rather a network of densely packed fibers. The Tetsukabuto has a relatively low moisture content and when cooked retains a firm texture with a pleasant starchy quality. It is not quite as sweet as a butternut or Tahitian squash, but when roasted its earthy flavor develops rich notes of hazelnut and browned butter.
The Tetsukabuto is available in the early fall through winter.
Tetsukabuto squash has been widely popular in Brazil since 1960 when they were introduced from Japan. It has been argued that this squash may be shaping Brazil’s current cuisine. It is sold in grocery stores halved so that shoppers can see the deep beautiful orange color of the flesh. The Tetsukabuto squash does not produce any seeds – at least none that will produce fruit. The male flowers are also sterile. It must be planted near a regular butternut type or buttercup/hubbard/kabocha type for pollination.
In general, winter squashes are very good sources of carotenoids, antioxidants. Squashes are high in vitamins A and C. Good starch and source of fiber.
The Tetsukabuto squash can be prepared similarly to other winter squashes. Its firm texture make it ideal for roasting, either in large halves or cubed into smaller pieces for quicker cooking. It is commonly used in long, slow simmering curries, but is also quite versatile and may also be sliced thinly and quickly fried in Japanese tempuras or even pickled. The extra thick skin of the Tetsukabuto allows for long term storage without need of refrigeration. Complimentary flavors include allspice, cinnamon, clove, nutmeg, sage, tarragon, thyme, rosemary, chile flake, ginger, curry, honey, maple syrup, brown sugar, olives, onion, orange, pear, apple, pecan, hazelnut, bacon, pork, duck, coconut milk, Parmesan cheese, mascarpone, goat cheese, cream, sherry vinegar and balsamic vinegar.
The Tetsukabuto is a hybrid winter squash that was developed in Japan. Popular squashes such as the buttercup, hubbard and kabocha were prized for their culinary uses but were prone to vine borers and striped cucumber beetles. With the intention of creating a more resistant variety, the Cucurbita maxima and Cucurbita moschata were crossed. Several sturdier cultivars resulted, the Tetsukabuto being just one of them. Because of its resistance to striped cucumber beetles, it is often used as a rootstock for melons, squash and cucumbers.