I wanted to show you something that happened. This squash went rotten—ie cured—in storage, and turned into a gourd. In my climate, or specifically my microclimate, we don’t have enough sun and heat for gourds—Lagenarias—to be reliable (though some grow them at a higher elevation than me!) But this gourd—which may have once been a yellow summer squash—seems quite usable for a bottle or vessel. Though it is very lumpy, maybe better for gripping it!
I’m still rather wary about drinking from something so mouldy but apparently that is what they do with bottle gourds the same, so perhaps it’s fine? The squash itself, as winter squash, was a horrible flavor so perhaps this is the best use.
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