This meal was so flavorful, that the BBQ beef was practically superfluous. The Spanish Rice had wonderful flavor from herbs and bacon, and a bit of body from a modicum of cheese.
Mexican Grey Squash is much like zucchini, only better. It cooks quickly and has a really thin skin. It seems to absorb the flavors of the onions and peppers, with just about any seasonings enhancing the overall ambience. It will complement Mexican or Italian cuisine, with appropriate seasonings.
I haven’t specifically ever tried to make a soup out of the grey squash, but have tossed leftover bits into a catch-all type minestrone.
If you see it, give it a try! ;->