Thai Rai Kaw Tok

C. moschata. Sometimes called Frog Pumpkin, or simply Thai Squash or Thai Pumpkin. Flat, deeply ribbed, dark green with light green or tan spots on the skin which turn orange in storage; skin a little bumpy, but no warts or carbuncles. sweet, thick, yellowish-orange flesh. Smooth texture. Used in Thai cuisine in soups, curries, and stir fries. Rampant vines. Well suited to hot climates, even humid ones. Most fruit are 10-15 lbs. Pretty good keeper, came in third in storage longevity for me after butternut, and spaghetti/vegetable spaghetti squashes.