The mystery squash have finally met their end. They were chopped up, peeled, tossed with olive oil, and roasted. Along with a parsnip, just in case they tasted weird. Weird they were, but not too weird. Some tasted like overgrown zucchini, some like bland winter squash, some like a wild grassy feral relative of squash. On the whole, roasted mystery squash is a fine dish to be part of a holiday meal.
Thank you, mystery squash!
Writing Every Day 