What kind of squash am ??

This spring, I planted 2 kinds of winter squash - butternut & acorn. As soon as one of the acorn squash started putting out leaves, I knew it was different from the others. The leaves were huge, more than a foot across. I just let it grow. Then these long-ish yellow squash started appearing. They really look like yellow summer squash, which I don't like. Anyway, I just let them grow, & soon they were reaching 14 - 18" long!! So now, I have these very big yellow things. The skin is pretty firm, not soft at all. I just cut one. In cutting though it, it was not as firm as a winter squash, but I still had to put some muscle into it. There are very small, almost edible seeds in the middle. The flesh is very pale yellow, kind of firm and slightly sweet. It seems like it would need to be cooked rather than eaten raw.

Do I just have very overgrown yellow summer squash? Inquiring minds want to know.
Jo-Ann

No Maam, Just a yellow zucchini. One of the cylindrical types like Gold Rush or Golden Girl

Oh well. It got mixed in with the acorn squash seeds. At least those are doing great.

Yup, Farmerdill got it, of course. If you don't like yellow squash, or zucchini, they are ways...

Maybe you have friends who like it. I would pick it earlier if people are going to eat it, at 6-8 inches. Better still, make it into zucchini bread, and you can use the larger ones for that, too. Most people like it, even after they know what's in it.

Here's my favorite variation;

Chocolate Zucchini Bread
Ingredients
2 (1 ounce) squares unsweetened chocolate
3 eggs 2 cups white sugar 1 cup vegetable oil
2 cups grated zucchini
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
3/4 cup semisweet chocolate chips

Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans. In a microwave-safe bowl, microwave chocolate until melted. Stir occasionally until chocolate is smooth.
In a large bowl, combine eggs, sugar, oil, grated zucchini, vanilla and chocolate; beat well. Stir in the flour baking soda, salt and cinnamon. Fold in the chocolate chips. Pour batter into prepared loaf pans.
Bake in preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of a loaf comes out clean.

HTH :)

catmad, you would go & post that recipe & tempt me to blow my diet!! So far, I'm down 18 pounds & would like to lose 12 more. Oh well, diets don't last forever. I figure I can bake these & then cut it up and freeze individual slices. That way I won't be tempted to eat the whole thing.

Really, I put it into my cooking program, and estimating 36 servings, it comes out to 156 calories, but with 9 grams of fat. Except for the fat, that's not too bad.

Jo-Ann

Use applesauce. It works just fine. Splenda works for sugar, and my next experiment is to replace the flour with almond meal/protein powder. I've made it without the chips, too, and it still is gone very quickly. And it does freeze very well. I like it cold:)
Down 36 myself, I understand, so sorry I tempted :(

Good thing I have lots of zucchini type plants....

Took the words out of my mouth. Applesauce for the oil and eggbeaters for the eggs.Deanna

I've used half almond meal and half flour and it works great. I don't care for chocolate, so that helps a tad with the calories!

I've also used My-T-Fine fat free pudding mix to add flavor when baking.

We'll get a version for every one.....

To slow down the number of squash the plant produces, try letting one stay on the vine and turn into a "caveman club", and pick the others small and tender at just 6-8". If they seem to have more of a rind than a summer squash should, it could be a cross. In that case, try using them at different stages and see what works.

I like them sauted. I have also used the recipe for Harvard (pickled) beets, which made them sort of sweet-&-sour.

I think I'll have to try some of these squash while they're small. They Harvard beets recipe sounds great.
Jo-Ann