Btw -- it tastes great !
. Tried two sample batches:
(1) Made a little soup this morning with the baked squash, butter, salt, ground cinnamon and cloves, tiny bit of minced ginger, and rice milk -- heated up then strained. Picked out the seeds and put them in the soup as garnish. I saw a recipe somewhere in which the seeds are roasted and then scattered as crunchy garnish -- these are soft and seed hulls can be bitten open and the inside pops right out. Hulls are tough except for the immature seeds, but sizable enough to make good eating.
I'm getting a peppery flavor from either the rind or the stringy seed cavity. But it works in a savory soup.
(2) I also scooped out the flesh and strained, then blended with some honey and good ratio of light brown sugar -- oh, yum! It's a little runny as is so I was going to bake it a little bit, but somehow, I "sampled" too much of this batch to make it worth processing it further....
I think I'll finish the rest on toast or something unless the kids finish "tasting" the rest.
-- Does anyone think this might be "Chirimen"? (I think it still looks a little different....). I got it at Whole Foods in a bin of what looked to me like unusual varieties of moschata squashes from a single source (the label just said Lancaster Coop and their website was minimal). This one was unlabeled but there were others like "Yokohama".