Bugs can show preference for given varieties within the same species, and this can even be affected by conditions. Hence, your pumpkins got hit, but the zucchinis did not. As a general rule the c. moschata are more bug resistant. However, I do agree with Farmerdilla: most are still prone to those grey squash bugs which eat the leaves, etc. Still, it's the borers which generally KILL one's plants. I don't know of a c. moschata which isn't more resistant to borers than almost any c. pepo or c. maxima. (These are the two main groups from which most Jack O Lantern pumpkin types come from. Eaglesgarden, in response to your other questions: 1)We normally use a butternut type of squash for EVERYTHING a person would normally use a Jack O Lantern type pumpkin. The c. moschata squash usually have better quality and flesh color and make great pies and breads. 2)C. Moschata seeds are often small. But they toast up just fine for eating. I wouldn't be a bit hesitant to grow a bunch of butternuts, in place of regular pumpkins. The only thing you can't easily do with them... is make a Jack O Lantern! Cheese pumpkins and other c. moschatas should also work. I'd just recommend that you read up on any variety you choose, to make sure that flesh quality is good. I've never heard of a butternut that didn't have good quality flesh. But there are a few c. moschatas out there with slightly more coarse flesh. George Tahlequah, OK

Try it. I've never roasted them then froze, but I don't see why not. Make a batch, pop some of it in the freezer for a few days (eat the rest while waiting....smile). Maybe thaw in the oven to re-crisp??

Oops. Hope they are out of the oven now... Um, low heat and just keep an eye on them until they are lightly brown is my method. Cool one and see if it's "done" (whatever that means--you'll know). It's been ages since I've toasted pumpkin seeds. Gee, thanks, now I'm craving them. ;o)

Yes, I think you can easily grind them up, sprinkle them on stuff, like some people sprinkle flax or chopped nuts. I do have some pepitas from last year's pumpkins in the freezer, I roast them and use them to top butternut squash soup, but they'd probably be equally good ground up and sprinkled as a topping on muffins or even added to pasta. Annie