I have a pretty good crop of squashes and pumpkins this year.
Here, there is a choice of them: the white patty-pan squash 'Scallop' ( a bit difficult to figure out how to peel and slice them), the butternut squashes 'Waltham' and ''Harrier', the pear-like, orange 'Hokkaido', and the Turk's caps, which I mostly keep as a decoration in my kitchen. The big one in the back is supposed to be the one with the orange 'meat' and good to bake it in the oven.
This is one odd Turk's cap without the cap!
This miniature pure yellow-orange pumpkin is 'Jack Be Little' and the other one is 'Hooligan'. In fact, they are gourds, but only the botanist call them so.
They are not only a pure decoration. They can be roasted in the oven, plane or stuffed, equally good as a sweet or savoury meal.