We roasted three different squashes in the wood oven. The fact that they all had different flavors and textures was a surprise. It shouldn't have been. Different squash should have distinct flavors. But we've grown numb to the idea of what a squash can be. Recipes rarely specify varieties other than acorn, pumpkin, or butternut. And markets full of choice universally suggest equal substitutions. While you can, in many cases, substitute one for another and still make something delicious, the results will vary dramatically. Individual varieties of squash, like everything else, have their own unique characteristics. Some are starchy and firm. Others are sweet and melting. And some have a flaky texture like pie crust or fork out into spaghetti-like strands. Another interesting discovery from the wood fired roasting was how bitter the seeds and their webbing became. In all three squashes they were bitter and unusable. Stepping back and tasting the results without a plan enabled us to experience the a gourds as if for the first time.