I only have this year to base my observations on and they didn't quite line up with what I had read. I have a long row of C. moschata with a couple of C. pepo at the end. The pepos are nominally to be a trap crop for the squash bugs since I had read that they were preferred over the moschatas. The moschatas are an experiment to see how well they stand up to svb. So far both sets of plants have been visited by both types of insect. There were pretty much the same number of adult squash bug found on both varieties on a daily basis, so it didn't seem like they preferred the pepos. The pepos have now collapsed from svb, and I haven't bothered to try to save them having had my annual dose of summer squash. They were always destined to be trashed anyway. The moschata have evidence of svb damage on the stems but are not (yet anyway) collapsing. So moschatas being svb resistant? Check. C. pepo being preferred by squash bugs? Doesn't seem like it this year. Bu tlike I said, it's only one year.

Blue Hubbard is a Cucurbita maxima. I thought Butternut and Tahitian were both C. moschata, but some pages say Butternut is actually C. mixta. Maybe the species have been redefined since I was in school. Anyway, as far as I know, the different species can't cross. I don't know what the barrier is.

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.

LOL! What fun to come in here and find such entertainment :) And an award!! You can be sure the trophy will be proudly displayed along with my eight "West Virginia State Quack Grass Digging Championship" trophies. For those who tuned in late, this is the thread that started all this: zucchini as winter squash? So I see that moschata was not originally specified -- no wonder I began the autumn with a spare bedroom full of cartoon-like over sized squash resting on plastic sheeting in case they explode! I'm always looking for ways to extend the garden produce through the winter, so this has been fun and motivating, if not quite yet successful. My personal opinion about Trombocino: insipid as summer squash, deliciously sweet as winter squash. Could it be that it is simply a winter squash that's a summer squash wannabe? Sponges for dinner! (my dog likes them too)