Despite our often stated preference for heirloom seeds, sometimes we end up with nursery seedlings. As such, I just have no idea what some of these things are. That this is a summer squash is clear enough, but of what variety, who can say? We have a deal going though. I give it water and it gives me dinner.
We cut these up into little wheels and drop them into a tupperware with olive oil and salt. With the lid on the tupperware, we can shake them all up until reasonably coated. Scatter them on an edged tray and bake at 400 degrees for 20 minutes.
They won’t be pretty, but they’ll taste good.