Violina squash ranges in size from medium to large, averaging 3 kg, and resembles a giant elongated butternut squash with lengthwise furrowing and crookneck shape characteristics. The smooth, tan rind is attached to a rough, tiny, light brown stem. The flesh is thick, hard, dry, and a bright golden yellow-orange color, with a stringy pulp and many flat, cream-colored seeds in the bulbous end. Violina squash is aromatic, soft, and smooth when cooked, with a nutty, sweet flavor.
Roasting, baking, grilling, steaming, sauteing, and boiling are the finest ways to prepare Violina squash, both raw and cooked. Although the size of a Tahitian squash can be intimidating, it can be sliced into smaller pieces.
Store in a cool and dry place. Once cut, the squash should be wrapped, refrigerated and used within five days
3 butter (tablespoons)
1.18 liters of chicken broth
1 tsp. salt
454 grams pumpkin
118 ml heavy cream