I think I have also read that the squash tastes better after it has been cured a while. Not sure if this applies to one that's not fully ripened, but it might be worth a shot. On the other side of that equation is the fact that early picks don;t keep as well. So, I'd give it some time to sit, but not too much. Dontcha hate all this ambiguous advice? :-)

In the current issue of Mother Earth News there is an article on interesting pumpkins and your description sounds alot like one of them. From the article: Galeux dÂEysines Of the three, this French heirloom variety is quite an eye-popper! The pumpkins are flat and squat, and the hard skin of the mature fruit is salmon-pink and covered with warts resembling peanut shells. These bumps are sometimes called "sugar warts," because theyÂre caused by a buildup of sugars under the skin. It takes its name from Eysines, the place in France where it originated in the 19th century. In France the ÂGaleux dÂEysines is mostly used for soups, sauces and preserves such as pumpkin butter because the texture of the cooked fruit is very smooth. A pumpkinÂs flavor is most concentrated just under its skin and in the seed mass; boil the flesh (minus the skin) and the seed mass (minus the seeds) when making a soup stock and youÂll really taste the difference. The orange flesh is fragrant and quite sweet with a hint of sweet potato and apple. Each pumpkin weighs about 10 to 15 pounds and if picked before frost, it will store for up to six months. How cool is that!?

Thanks weirdtrev, Some of them are young and some are older. I guess I'll just leave them alone and hope for the best, as long as the leaves are still looking okay.

I ate my first spaghetti squash last week. I'm going to try to grow some next year. I saw seeds for single serving size squash at Park Seed, and since there are only 2 of us, that sounds like a good idea, since the bowl I tried reheating was not great. We sliced it in half, scooped the seeds put garlic & butter in it and popped it in the oven. Next time, I won't put the butter on before cooking. It seemed to make it mushy. Other than that, I really liked it. Next time, we'll cook it plain, add garlic, butter and parmesan cheese, then pop it back in the oven for a minute to melt the parm. I cooked the seeds too, like pumpkin seeds, but I cooked them in the frying pan instead of the oven, just to try it. They were good too. I planted my zucchini too close this year (to each other, and to everything else). Next year, it's not going in the raised bed. It's getting some space of it's own. Of course like a dope, I thought it was a vining plant. I've only grown it once, and that was several years ago. I just though - zucchini is squash, squash grows on vines... Lesson learned... We did get some very good zuchs though. About one a day for several weeks. My potatoes were looking great until I left town for a couple weeks. DH overwatered them. They got hit when the sprinkler system came on, and he didn't realize it. As they yellowed, he watered them more, thinking they were dry. I salvaged a few that hadn't rotted. My carrots were less than stellar. I grew Danvers half long I think. They weren't sweet at all. All in all though, the new raised beds I built this spring produced by far the best garden we have ever had. DH didn't want me to garden this year (first year in the house, too much work he thought, so I built it while he was gone to TX for 2 weeks). I had 80 square feet this year. Next year I'll have about 200, plus a raspberry patch. DH is happily helping me this time : )