Lee Ann, I like the acorn too. It's just the right size for one, and I pierce it and bake it whole, it's much easier to cut in two when baked, then scoop out the seeds and add the butter and brown sugar, and back into the oven to melt it into carmel. My second choice is the Butternut, and I like to make squash soup with that one, also like to cube it up and put it into a covered casserole, dump a large can of big chunk pineapple over it, and bake it covered until it's soft. Doesn't need anything else added. Love the flavor of turks turban which I beleive is really a goard, but they're a bit too big for me. Paul, I haven't tried the sweet meat yet, but will have to give it a try. It looks good.
Dave, that's quite a nice big hubbard you have there. They are really good too. Nice for pies.
