"dual purpose" Squash(es)?

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catmad Pelzer, SC(Zone 7b) Jan 14, 2008

I had a great time with my squashes, both summer and winter last year. I did find I missed some of the zuchinnis and pattypans when harvesting. I thought I'd read somewhere that Butternut could be used both as immature (summer) and mature (winter) squash. If that's true, what would be the "dividing line" characteristics, and are there any other varieties?
As the summer went on, I found I liked the pattypans (Early White Bush) as well, maybe even better, as they got older, and I had to peel them. Made a great substitute for pasta in recipes like baked ziti and even lasagna. Not the same, of course, but when avoiding the Dreaded Carb.....:)
Thanks,
Margo

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Farmerdill Augusta, GA(Zone 8a) Jan 14, 2008

Lots of folks use the butternuts as both summer and winter squash, For summer squash just use them when small before the skin hardens, There is a vining version named Trombocino that is used mostly as a summer squash. A few folks will also use the acorns as summer squash, Don't care for them myself. Most of the true summer squash dry up like a gourd when fully matured so can't be used as winter squash. I f you are looking for a pasta substitute, you might considered one of the cultivars of Vegetable spaghetti. All the winter squash, even pumpkins, are edible as summer squash. Taste may leave something to be desired tho, but the butternuts are pretty good.

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catmad Pelzer, SC(Zone 7b) Jan 14, 2008

Thanks! Yeah, I have the Spaghetti squashes, too, but the over-ripe pattypans have more substance to them. I have several new varieties to try this year, and one of them is Trombocino, which for some reason I thought was more of a zucchini :). Glad to have better info, I'm planning space now.....
As always, I appreciate your help!

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