Yesterday, I cleaned out the vegetable bed and brought in all my mature Butternut and Acorn squashes. I noticed that the huge vines sporting the squashes also had little baby ones that hadn't had the chance to mature. I pulled them off and figured I'd try cooking 'em up. I cut them in half (I didn't peel them) and fried them in some olive oil, onions, garlic, and a handful of garden tomatoes. I also added a mystery squash: looked like a striped zucchini but grew on a crawling vine. The dish was really good!
I guess winter squash tastes like summer squash when really young. They had no resemblance (except in shape) to their mature relatives.