Below is a picture of the pink banana squash that I bought.
As soon as I got home, I began preparing my kitchen for a squash bake-athon. Besides purchasing these three new squashes that I never had before, I also previously had Acorn squashes, a spaghetti squash, a large Hubbard squash and two Butternut squashes awaiting for this bake-athon. As soon as the oven was preheated, the bake-athon began. It was raining that day and the smell of the something in the oven made it an ideal fall day. As the squashes were done cooking, I removed the skin and began filling zip-lock bags.
Here’s a picture of my madness! (Only about 1/4 of what was I was doing.) The long squash in the front is the Pink Banana.
Out of all the squash I baked, the only one I tried that day was the Pink Banana squash. I was the most curious about the taste of that, so I had to try some. I stocked the freezer with pre-baked squash and kept as many seeds as I could. I kept the seeds with the intention of trying to grow my own squashes next year. I also had another motive for keeping the seeds. Baking them! Since I had so many different kinds of seeds, I used a different spice and herb for each one! The only baked squash seed that is still available for consumption is the Pink Banana squash.I really enjoy finding new produce to cook with and try. Especially if it’s in season and cheap.