Big, orange pumpkins are an expensive import product here on Hawai'i Island (since they don't really grow here), but there are plenty of tasty local varieties, like the one pictured below.
I love local pumpkins. They're tasty, cook quickly, and have a long shelf life without needing to be refrigerated.
The Hawaiian word for pumpkin is pala'ai and here's some more info from the Hawai'i 'Ulu Cooperative:
"While palaʻai originates from the Americas, there are numerous varieties that perform well in Hawaiʻi. Kabocha squashes are the most familiar varieties to consumers in the islands and can often be found at farmers markets or grocery stores - there are several varieties to this family of squash. However, Kabocha varieties tend to be both less productive and susceptible to pest or disease infestations. Squash in the moschata families, presenting as large and round with a dark green flesh, are a tougher tropical variety which are less disease-prone than kabocha types, while Pepo varieties do well at higher elevations with variability in shape, color and form and are able to be eaten either mature or immature." - https://eatbreadfruit.com/blogs/farming/growing-squash-in-hawaii
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