They are perfectly edible early, and taste a lot like a yellow summer squash. For a winter squash, it's actually one of the best I've had eaten early. Pumpkins, for example, are edible, but not nearly as good. I've even eaten a few red kuri very early, smaller than the size of my fist, because I had to trim the plant back, and they had already set where I trimmed. At this small stage you can just pull them off and eat them raw. Of course, red kuri gets even better if you let them mature, and that's when they really show their unique texture and flavors that aren't there when eaten early. If you pick it early, just realize you are getting a much different squash than the mature version, and if you have them, I'd keep at least a few on the vine to eat them at their peak. I live in zone 9b, and I plant squash with the intention to pick most of them early, and by early, I mean sometimes as soon as the squash reaches full size. In my zone, red kuri simply explodes, and would cover my yard if I let it take it's natural course. The plants I are jurassic, with leaves far bigger than my head. The plant always grows first, and sets fruit first of anything else. This year it even set fruit before my arugala grew, which is to say, this thing is the largest fastest growing plant I've ever seen. Because it's so fast and productive, we grow enough to harvest them at all stages. You need a lot of space, but if you have it, this plant will keep you rolling in squash all season.

Um, that first squash really isn't ready yet. It should be uniformly tan (with the possible exception of a light patch on the underside where it sits on the ground, although this isn't as common in butternuts as it is in other types of squash), hard shelled, and you should NOT be able to gouge it with your fingernail or a sharp object without significant force. I would say your squash needs probably another two to three weeks to fully ripen. All of the squash should ripen, whether or not the older fruits are removed from the vine, given enough time. If a frost threatens later on, you can cover the vine to extend the time. If a hard freeze threatens and the vine has some soft/underripe squash, they are excellent sliced and roasted or grilled like summer squash.

Lots of us tried this a few years back - and it was really good. it was those darn cookies that created a stir - where to get them - lol. Butternut Squash Lasagna Recipe courtesy Giada De Laurentiis Posted by LoriJean Recipe Summary Difficulty: Medium Prep Time: 30 minutes Inactive Prep Time: 15 minutes Cook Time: 1 hour 25 minutes Yield: 8 to 10 servings User Rating: Cook's Note: The no-boil lasagna noodles can be substituted with fresh spinach lasagna sheets. Look for fresh lasagna sheets in the refrigerated section of specialty markets. 1 tablespoon olive oil 1 (1 1/2 to 2-pound) butternut squash, peeled, seeded, and cut into 1-inch cubes Salt and freshly ground black pepper 1/2 cup water 3 amaretti cookies, crumbled 1/4 cup butter 1/4 cup all-purpose flour 3 1/2 cups whole milk Pinch nutmeg 3/4 cup (lightly packed) fresh basil leaves 12 no-boil lasagna noodles 2 1/2 cups shredded whole-milk mozzarella cheese 1/3 cup grated Parmesan Heat the oil in a heavy large skillet over medium-high heat. Add the squash and toss to coat. Sprinkle with salt and pepper. Pour the water into the skillet and then cover and simmer over medium heat until the squash is tender, stirring occasionally, about 20 minutes. Cool slightly and then transfer the squash to a food processor. Add the amaretti cookies and blend until smooth. Season the squash puree, to taste, with more salt and pepper. Melt the butter in a heavy medium-size saucepan over medium heat. Add the flour and whisk for 1 minute. Gradually whisk in the milk. Bring to a boil over medium-high heat. Reduce the heat to medium and simmer until the sauce thickens slightly, whisking often, about 5 minutes. Whisk in the nutmeg. Cool slightly. Transfer half of the sauce to a blender*. Add the basil and blend until smooth. Return the basil sauce to the sauce in the pan and stir to blend. Season the sauce with salt and pepper, to taste. Position the rack in the center of the oven and preheat to 375 degrees F. Lightly butter a 13 by 9 by 2-inch glass baking dish. Spread 3/4 cup of the sauce over the prepared baking dish. Arrange 3 lasagna noodles on the bottom of the pan. Spread 1/3 of the squash puree over the noodles. Sprinkle with 1/2 cup of mozzarella cheese. Drizzle 1/2 cup of sauce over the noodles. Repeat layering 3 more times. Tightly cover the baking dish with foil and bake the lasagna for 40 minutes. Sprinkle the remaining mozzarella and Parmesan cheeses over the lasagna. Continue baking uncovered until the sauce bubbles and the top is golden, 15 minutes longer. Let the lasagna stand for 15 minutes before serving. *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

I have freezer full of stuff frozen from my spring garden. I had a garden for the first time in years and since retiring had the time. Unfortunately, I didn't allow for the fact that all the years longing for the time to do this, I had a family at home to help eat it up. Actually the only two things I had a problem with an abundance of were squash and tomatoes. The rest we managed to use up rather quickly. Having said that this is what I did. Clean your squash and slice in in about 1/2 to 1" pieces. Place on a cookie sheet and place in freezer. When pieces are frozen, remove and place in a freezer bag, I use Food Saver and seal, but a freezer bag will work if you squeeze out as much air as possible. I do not blanch as I don't like the mushy quality it gives the finished product and I haven't gotten sick yet. I froze the tomatoes whole using the same method and use them in cooking. Frozen tomatoes will be mushy when thawed so will not work for anything else. I much prefer the flavor when used in sauces and you don't have all the sodium and preservatives you get in canned.