My very generous aunt, who tends a very successful vegetable garden, recently provided me quite the bounty, as pictured above. My largest kitchen knife is included in the photo for scale. The squashes range in size from an overfed ferret to an underfed beagle. The decision of what to do with the sheer amount of squash meat here is overwhelming—or it would be, if I didn’t have readers to consult. What do you think? Cut it up and freeze it? Use it all in a single world-record-breaking loaf of zucchini bread? A marathon vegetarian taco buffet? It’s usually our job to tell you how to cook your way out of a conundrum like this, but it’s Friday and sometimes it’s nice to turn the tables. Any and all brainstorms appreciated.