Styrian Pumpkin "Kakai"
Grown for the delicious hulless seeds. I had thought that perhaps the "hulless" tag was exaggerated and they would turn out to have shells, just thinner, or easier to hull. Nope. No hull. Amazing.
Super easy to grow and harvest. Just cut the pumpkins open and scoop out the seeds, rinse them, and dry them. Ready to snack on, or use in cooking. In Mexico and southward, these are used ground up in sauces like mole. They can be buzzed in a blender with water to make a vegan milk, and that can be fermented into cheese. In Styria, in the Austrian Alps, they are pressed for oil, much like sunflower oil.
Like all vining squash, they love compost and space. Because they have no hull to protect them, plant carefully. Or sprout on paper towels and plant the sprouted seeds carefully. Protect from crows and other birds until the plants are 6" high. The pumpkins are decorative and green stripes on an orange background. The flesh is not particularly tasty--not awful, but stringy and bland. Great for chickens, compost, or in dishes that already have a lot of flavor of their own. 20 seeds