Hi! I've never cared much for squash, mostly due to texture rather than flavor. However, I'm currently experimenting with different types, and different prep methods, trying to find ways to alter the texture. So far I know that raw squash...yellowneck and pattypan types...are good in salads or with dips. I have not yet found a type I can manage cooked. Mashed foods that are the consistency of mashed potatoes or thereabouts are difficult for me to swallow, which is why the texture issue. Foods that become that texture after chewing are also in that group. (I frequently explain to people who understand why I can't eat mashed potatoes but don't understand why French fries are out too...once you chew it, it's ALL mashed potatoes!) But squash are some of the easiest, most prolific veggies to grow, so I'm missing out on them if I can't eat them! So, I'm hoping for variety suggestions for raw eating, and recipes that don't render the squash into mush or near mush. Can you help me out?