When I spotted this beauty at the market last week, I knew I had to try it. Tracy Coleman from Crooked Creek Farms told me it was called a Cushaw Squash. I peeled and diced it before roasting it in the oven. I thought it tasted very similar to spaghetti squash without the stringy texture. It was slightly sweet and was a perfect side dish. I can't wait to see all the other varieties of squash in the coming weeks!