I recently reported that I bought a new-to-me squash. That doesn't happen that often. And I couldn't remember the name so I had to write it down. It's called Aunt Thelma's Sweet Potato Pie squash. I still must do some research and find out more about it (it's in the photo and is the largest squash in the back with a butternut-type color, wedged between 2 delicatas). Nathan Boone of First Light Farm and now Oh Tommy Boy's potatoes sold me the squash and told me that there really is an Aunt Thelma.
I cooked the squash and here is my report. The squash was easy enough to cut and the color was a lot like a butternut. I couldn't tell much about its texture until it was thoroughly cooked. And when it was, it was soft and perfect for soup. It did not have the intense sweetness or dense texture of my favorite squash which is the delicata. I am sure that I prefer a number of other squash over Aunt Thelma's Sweet Potato Pie squash. And when I make Sweet Potato pie, I prefer having sweet potatoes in it. It's one of two dessert recipes in my cookbook, The Veggie Queen: Vegetables Get the Royal Treatment.
Since I also really like squash soup, this squash was just fine. I liked the size of it but I'm not likely to buy one again. Good thing that I have a few delicata squash put away for future use.