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, kabocha squash or acorn squash are good substitutes for fug tong.
Fug tong in Thailand, has dense bright yellow flesh. It takes longer to cook than its western cousins. When cooked, fug tong is sweet, nutty and gummy similar to red potato’s texture. It’s good just steamed and eaten with shredded coconut.
Kabocha squash, a popular substitute, is available at most Oriental markets. The squash has a green rind with bright yellow flesh inside. It should be hard when you press it with your fingernail. Before cooking, peel off the hard 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.