The first one to be sampled is the pink banana pumpkin. It is slightly pinky in colour, but not particularly banana shaped! This one had a hollow seed cavity right through the middle. Not sure if this is the way they are supposed to be as I haven't grown this variety before.
After saving the seeds for next year, I peeled, then cut the whole thing into chunks and tossed into a roasting pan with home grown tomatoes, and some chopped up home made bacon. A few good glugs of olive oil, and a sprinkling of Tuscan herbs and into the oven at 200c for about an hour.
While that was happening I chopped a red onion, and the rind of 1/2 a preserved lemon, and put that into a bowl with baby spinach leaves, and cooked up some mograbieh cous cous. The roasted veg and cous cous went into the bowl as well, a glug of olive oil and a splash of aged balsamic and voila! Dinner is served (oh, and lunch for the next 2 days given the amount of leftovers!)