This squash is a family heirloom squash, and it came to us from Thelma Sanders in Adair County, Missouri. The seed was passed to Everett Pettit and Tom Knoche, Ohio squash collectors and two of SSE's (Seed Savers Exchange) earliest members. Thelma passed it on to Mother Nature's Organics farm here in Snohomish, and I can't wait to try it.
The easiest way to cook it is to cook it in an oven like a baked potato (pierce it several times, put it in a shallow pan with water, and bake at 375 degrees until it is soft). Butter and season it, and you have an incredible vegetable for your meal that contains special polysaccharides, pectins, which have strong anti-oxidant, anti-inflammatory, and anti-diabetic insulin-regulating properties.
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