Okay, what to do with that Trident missile sized banana squash or the Turban squash we made last time? Thin skinned Summer Squashes Should not be used for these recipes. They are too special for this rough treatment we are to give the thick skinned cousins. So sorry, your car will have to wait to be emptied of the many zucchini that friends have given you because you left it unlocked at church...at least that's what happens here. Note: Winter squash taste best when left to cure in a cool dry place, like your garage or a root cellar for a couple of months. Duh, they're winter squash, they didn't get that name because they grow in the snow. When the stem is very dry, they are ready for eating. They also freeze well when denuded of the shell, and can be used along side or in smashed potatoes to sweeten that dish up a bit.

OK, once you have your chunks of squash here are a few uses I like, and more will come. Unlike a TV chef, I am actually feeding these to my family and friends and not just throwing them out after the take, so give me time to eat these!
First up, every bodies favorite:tacos!

I like my tacos a bit mid-eastern, so I guess you would call them veggy schwarma's (kind of a contradiction I know but hey we live in a world of jumbo shrimp so there!). I chop up the chunks of squash, and spread them out on a piece of pita bread (tortillas work just fine and are lower calorie). I then add the normal taco fillings, but my favorite is using TVP (textured vegetable protein, you can buy from many bulk dry good stores for much cheaper than the packaged brands). I add some cheese and my favorite sauce (ketchup or Sraracha are my favs) fold and eat up.

I also like to heat up the bread on a stove top for about 30 seconds as well. This is the naked version, I add onions, greens tomatoes and even some cucumbers.

The squash used in place of the refritos gives the taco a more earthy sweet flavor.

More on TVP later.