Italian Rugosa Butternut or Greek Sweet Red?

gorbelly · September 24, 2016

Has anyone grown both and compared these? Would love a comparison rundown of characteristics.

Tormato · October 29, 2016

Grown both, liked neither.

They both taste like "good" butternuts, meaning sweet but rather bland. The Rugosa (mine had deep ribs) has the added bonus of being nearly impossible to peel.

gorbelly · October 29, 2016

Which winter squashes do you like, Tormato?

Tormato · November 7, 2016

Quote:

Originally Posted by gorbelly

Which winter squashes do you like, Tormato?

For a moschata (butternut type), my favorite is Tahitian Melon Squash.

For me, maximas are far superior to moschatas, and pepos.

Tetsukabuto F1 (a maxima X moschata) is my favorite squash.

NewWestGardener · November 7, 2016

I appreciate this information, how was the production? I'm growing for a food bank next year so I also need to take production into account.

Where do I go to hunt down some seeds? Which company?
Thanks.

Quote:

Originally Posted by Tormato

For a moschata (butternut type), my favorite is Tahitian Melon Squash.

For me, maximas are far superior to moschatas, and pepos.

Tetsukabuto F1 (a maxima X moschata) is my favorite squash.

imp · October 30, 2016

I was also eying the rugosa squash- seemed to have more meat in the neck area. For peeling the butternuts, I heard but have yet to try out, microwaving a few minutes, allow to cool, then supposedly easy to peel?

Any one try that one yet?

NewWestGardener · October 30, 2016

Bobbon F1 is super delicious and early. AAS winner in the past, not a new variety. I grew several varieties, but only got to harvest BON Bon (others planted late and killed by powdery mildew) and a few red Kuri.
BonBon's earliness was important for getting a harvest before disease hit in my climate. Each fruit is about 3-4 pounds, perfect for one roasting pan. No need to peel, cut in chunks, coated with oil, salt ,garlic and rosemary, it''s the best. It is better than most butternuts ,which I love,however, the butternuts I buy tend to be immature and stringy, hard to find a good one these days. But every Bon Bon F1 of mine is good without the stringiness. Those who I gave BONBON to also like them.
It also does not need much curing time. So I am going to grow mostly this one next year.

spacetogrow · October 30, 2016

I tried the Violina Rugosa Butternut this year. From 3 plants, only got 2 fruits (in a year when all the cucurbits in the community garden were going crazy). Both fruits started to spoil almost immediately after they turned tan. I usually don't peel butternuts but the deep groves collected dirt that couldn't be washed out so I had to hack out the groves to get rid of the dirt.

The flavor was fine.

Fred Hempel · October 30, 2016

http://tomatoville.com/showthread.ph...tternut+rugosa

September 24, 2016	#1
gorbelly Tomatovillian™ Join Date: Jul 2015 Location: Southeastern Pennsylvania Posts: 1,069	Italian Rugosa Butternut or Greek Sweet Red? Has anyone grown both and compared these? Would love a comparison rundown of characteristics.

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October 29, 2016	#2
Tormato Tomatovillian™ Join Date: Feb 2006 Location: MA Posts: 4,971	Grown both, liked neither. They both taste like "good" butternuts, meaning sweet but rather bland. The Rugosa (mine had deep ribs) has the added bonus of being nearly impossible to peel.

October 30, 2016	#6
imp Tomatovillian™ Join Date: Apr 2009 Location: Wichita Falls, Texas Posts: 4,832	I was also eying the rugosa squash- seemed to have more meat in the neck area. For peeling the butternuts, I heard but have yet to try out, microwaving a few minutes, allow to cool, then supposedly easy to peel? Any one try that one yet?

October 30, 2016	#7
NewWestGardener Tomatovillian™ Join Date: Nov 2010 Location: Vancouver, BC, Canada Posts: 564	Bobbon F1 is super delicious and early. AAS winner in the past, not a new variety. I grew several varieties, but only got to harvest BON Bon (others planted late and killed by powdery mildew) and a few red Kuri. BonBon's earliness was important for getting a harvest before disease hit in my climate. Each fruit is about 3-4 pounds, perfect for one roasting pan. No need to peel, cut in chunks, coated with oil, salt ,garlic and rosemary, it''s the best. It is better than most butternuts ,which I love,however, the butternuts I buy tend to be immature and stringy, hard to find a good one these days. But every Bon Bon F1 of mine is good without the stringiness. Those who I gave BONBON to also like them. It also does not need much curing time. So I am going to grow mostly this one next year.

October 30, 2016	#8
spacetogrow Tomatovillian™ Join Date: Apr 2012 Location: MN zone 4 Posts: 359	I tried the Violina Rugosa Butternut this year. From 3 plants, only got 2 fruits (in a year when all the cucurbits in the community garden were going crazy). Both fruits started to spoil almost immediately after they turned tan. I usually don't peel butternuts but the deep groves collected dirt that couldn't be washed out so I had to hack out the groves to get rid of the dirt. The flavor was fine.

October 30, 2016	#9
Fred Hempel Tomatovillian™ Join Date: Dec 2010 Location: Sunol, CA Posts: 2,723	http://tomatoville.com/showthread.ph...tternut+rugosa