# Cucurbita landraces for culinary school (Copenhagen, Denmark)

**URL:** <https://goingtoseed.discourse.group/t/cucurbita-landraces-for-culinary-school-copenhagen-denmark/1472>\
**Category:** Cucurbits\
**Tags:** europe, cucurbita-maxima, denmark, cucurbita-moschata, cucurbita-pepo\
**Created:** [September 13, 2023, 9:41pm UTC](https://goingtoseed.discourse.group/t/cucurbita-landraces-for-culinary-school-copenhagen-denmark/1472 "2023-09-13T21:41:29Z")\
**Posts on this page:** 1\
**Showing post:** 27

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**Author:** ![Julied](https://avatars.discourse-cdn.com/v4/letter/j/96bed5/32.png) [@Julied](https://goingtoseed.discourse.group/u/Julied)\
**Post date:** [February 28, 2025, 3:10pm UTC](https://goingtoseed.discourse.group/t/cucurbita-landraces-for-culinary-school-copenhagen-denmark/1472/27 "2025-02-28T15:10:38Z")

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I find the work you’re doing alongside the culinary school fascinating!  
After many family and friends taste tests, we found many squash varieties are sweet but bland. They lack more refined/complex flavours.  
Our favourites are the medium-sweet chestnutty types like Marina di Chioggia, Potimarron, Blue Kuri. They also have a beautiful texture (not too watery or dry).

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