Squash Varieties

To continue with our quest to find the bare minimum seeds to produce the most food possible, today's topic is squash. I did a long comprehensive posting on squash varieties and cross-pollination at http://vikkisverandah.blogspot.com/2010/01/winter-squash-cross-pollination-and.html so insteading of asking your input (which you can offer if you'd like to anyway), I'm just gonna let you know what we've decided to grow in the future years:

-Moschato Kind: Butternut Squash (great keeper/prolific/nutty taste)
-Maxima Kind: 90/100: Australian Butter Squash (great for baking/long keeper/prolific)
-Mixta Kind: Mexican X-Top Squash (great seeds to eat)
-Pepo Kind: New England Sugar Pie Pumpkin (good for pies/sweet)

We also love spaghetti squash (good keeper/pasta substitute), but that's a PEPO kind so we'll plant that in the front yard, which is separated from the backyard by our house and workshop.

In addition, we love summer squash, but unfortunately zucchini is a PEPO kind so we'll make sure to plant that somewhere else. Mmmm... zucchini bread!

Comments?

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I'm having troubles locating seeds for the Mexican Xtop squash (it's a cushaw). The place I found them at originally doesn't carry them anymore. If I can't find them again, I might consider the white cushaw (Mixta) squash. Does anyone know if those seeds are good for eating? Or where I can find Mexican Xtop seeds?

Seeds from pumpkin and other winter squashes are really good for our health. We want to be able to eat them as we cut into the long-keeping winter squashes. Don't you do this?