In Thailand, the line between certain type of squashes and pumpkins is blurred. Yellow flesh with hard skin pumpkins and squashes are all called Fug Tong. Many squashes and pumpkins such as butternut squash, delicata squash, moschata squash, Hokkaido pumpkin, honey delight squash or acorn squash are good substitutes for fug tong.

Hokkaido pumpkins are available at most Oriental markets. They have a green rind with bright yellow flesh inside. A good fug tong will have bright yellow inside (not pale) with green skin. It should be hard when you press it with your fingernail and not have soft spots. Before cooking, peel off the green rind and remove the seeds and spongy material next to the seeds. It can take a while to cook the squash to the point where you can easily put a fork in it (like a potato). The flavor should be sweet and nutty when cooked.

I like to use delicata squash when it is available, as a substitute for fug tong. Delicata takes almost no time to cook, tastes very similar, but is sweeter, and has an edible skin.