The mystery turns out to be maybe relative to Chinese long squash or zucchini?
After breaking it down, braised it with leftover roast pork and lu rou.
Not bad, a little “drier” than Chinese long squash and zucchini. Even after braising, it wasn’t as squash-y as what I’m used to.
Oh well, at least try try. Maybe try another cooking method (soup?) if we ever get another one.
Enjoy. Eat well.