A quick update: last night, on the plus side, I found a good use for parsley! Blend all the leaves (with some stems. I’m not picky) with 3T lemon juice, 1T vinegar (I used cider), 2 cloves garlic, some salt, 1/3 c. olive oil. This was amazing on any veggies–steamed green beans, mashed cauliflower, anything.
And here’s what not to do with the kombucha squash. Don’t believe the pockets of the internet that would have you believe it will be soft and delicious if you just make 1/2″ wedges, toss with a little olive oil and then roast at 400 for 20 min. First batch made semi-crispy, starchy squash chips. Ew. Turned the oven down to 350 and still no good, both too crispy and too chewy and no flavor. I food processed it in the quest to not just throw it away, but I fear that will be the end result. E loves a starch but even this will be unpalatable.