There is a North Georgia Heirloom Squash that seems to have no name that our CSA gave us. It's somewhere between a butternut squash and pumpkin. I roasted in Extra Virgin Olive Oil and maple syrup. Then I added a wild rice mixture that incorporated a lot of other CSA offerings, too much of the oil (tee hee) and a few grocery-gotten items. From our CSA: parsnips, red bell pepper, various eggplants, shitake mushrooms Grocery store: sweet potatoes, onion, garlic, pecans (which I soaked and roasted prior).