At our Tate Farms visit this year, we came home with three pumpkins, beautifully carved and 10 squash! We planned to cook us up some squash this fall by golly! Only one survived until December, the chiogga awaits its fate still sitting lonely on the kitchen counter. The favored dishes were the cushaw, descriptor seen here, that filled us on Thanksgiving. We made it into a yummy recipe that I found courtesy of the in flight magazine on my trip to Wichita Falls, TX to see my grandmother the first week of November, recipe is here! And the stuffed Festival squash were delicious also. Tate Farms and Halloween have so much more to offer than pumpkin pie and roasted pumpkin seeds, so glad we are still enjoying our purchases....
