How to like squash

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This is one of my fancy French heritage squash I planted last year (Sucrine du Berry), according to the seed package it is supposed to have “a sweet, musky fragrance and a delicious sweet flesh” – it just tastes like squash to me.

So I have a little secret – I don’t actually like squash (the exception is pumpkin pie, which is the best desert on the planet). I thought I would grow to like it, but it was recently pointed out to me that turning all my squash into curried squash soup only really means I like curry.

But, for the last few years, squash has turned out to be my most productive crop – I’m still working through the 67kg I harvested last year and there is only so much curried squash soup one family can stand. Which has left me with no choice but to experiment. So we’ve had coconut squash pasta (which was good, but could just be me liking coconut milk), squash and black bean burgers (also good, but I couldn’t taste the squash) and squash muffins (about as far into baking that I ever venture). All reasonable options for reducing my squashy stash.

The best option by far is lacto-fermented squash. Once fermented it’s ready in the fridge whenever, and is an easy addition to a plowman style lunch. I’ve only had it, so far, styled as kimchi, but there is plenty of opportunity to experiment here – but not with spaghetti squash (I fermented some last year and it was not good and I’ve since come across others who’ve tried and come to the same conclusion).

Anyone have other ideas on how to prepare winter squash for those of us who don’t really like it?