Each of the three squash we received was about the size of a small cantaloupe with stubby tentacles. They are a lovely cream color and the top lops off easily to remove the seeds. I did just that, and hollowed them out, baked them for 40 minutes at 350 degrees, and then stuffed them with a mixture of kale, olives, lemon, garlic, and feta, and then baked the squash for another ten minutes to heat the filling through.
The verdict: really cool looking, but not my favorite squash. The texture is really fine-grained and a little dry, and the flavor is extremely subtle (o.k., bland). They do have a mild artichoke-type taste that went well with the Greek-inflected stuffing. These would be fun to grow for how unusual they look, but it will take us a while to eat all three of these babies. My two cents on the Yugoslavian Finger Squash. If you want to try to grow this interesting vegetable, you can purchase seeds here.
Thanks for reading,