One of my favorite vegetables is Summer Squash (Yellow), so I researched how it was prepared in the 19th century. The only recipes I found were for frying it. Personally, I've never had it fried. I like it steamed and served with salt and butter. However, I also enjoy the summer squash casserole I've had a various church dinners.
While I was searching for summer squash information I found this unique post:
"The scarlet summer squash is a new and beautiful flat variety, from France, of the acorn species, of a fine scarlet colour." Taken from The Farmer's and Planter's Encyclopedia of rural affairs ©1851.
Of the five books that reference Scarlet Summer Squash they basically repeated the sentence above. The earliest date was from 1841, the latest 1860.
My best guess is the vegetable is no longer in production. However, it would be interesting to find other references from local historical societies that explore the various crops raised in their areas. This will be one of those backseat topics. One that I will continue to note while researching other sources.
This Scarlet squash does have me curious. How did it taste? How well did it grow? Was the color a turn off? Or did this squash not reproduce well? How similar in taste is it to summer squash? Research! You can get lost in it.