My family has never liked squash, or squish as they call it. Every year for a while I would choose a new variety each of summer and winter squash to try out on them, and with this one, I hit paydirt. When it is tiny, flower JUST fallen off, it pickles beautifully, whole. When it's a bit larger, I dice it into pasta salad or an alfredo topped pasta, or sliver it it into coleslaw or regular salads. A bit larger and I slice it, roll it in cornmeal and fry it. Larger than that I chunk it up and stew it with tomatoes and herbs, sometimes with sausage, sometimes without, and then poach eggs in the resulting mix to top toast with. It goes in nearly all my veggie soups, cans well, and when I let it get hard shelled and big, I harvest it as a winter squash. Cut the top off of it and clean out the seeds like a pumpkin. Then fill with breadcrumbs, sausage, tomatoes, onion, garlic, celery, and cheese, and put the top back on. Bake until the flesh is fork tender. My family loves this squash!
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