Thai: ฟักทอง (fuk tong)
Thai pumpkin has a dark green knobby skin, orange flesh and white seeds. The flavor is more like a squash than pumpkin. If you can’t find Thai pumpkin at your Asian grocer, I believe Japanese pumpkin can be substituted. By no means use the jack-o-lantern variety. I’d be scared to find out what happened if you used that. Yuck!
Storage: Store Thai Pumpkin sealed in the bottom of the refrigerator. It’ll keep for a week or two.