Eating the placenta
This post is likely not what you expected when you clicked on the topic. I am using placenta in the botany sense, not the placental mammal sense.
In an edible squash the placenta is the mass of tissue in which the seeds are embedded. In the preparation of Summer squash the placenta is generally eaten but in the case of Winter squash is typically scooped out and discarded along with the seeds. Squash seeds are extremely nutritious but I find that I am too lazy to bother with cleaning them out of the placenta and using.
As an experiment I decided to retain and cook separately the placenta and seeds from a semi-mature Winter squash to see what it would be like. Result was fully satisfactory to my taste but for those who have issues with slippery mouthfeel foods I suggest that you move along. The squash I used is the species Curcubita argyrosperma, variety unknown but similar to a Green Striped Cushaw.
Using the placenta and seeds this way garners the nutritional benefits of the seeds without the hassle of separating them out. Likely the immature seeds are not as nutrient rich as fully mature seeds but still likely much more so that the squash flesh. Now that I have had two nights of hard freezes I will be gathering this variety of squash in a wide range of maturities and likely will experiment with this a bit more.