We're wasting too much space on the board, I fear! Let's communicate via email, soon.
Squash is excellent SF and so versatile. Great sauce material. Great on it's own. Once I made squash herbed 'croutons!' Truly, I just love chard on it's own, with a robust vinaigrette, as a type of salad. I've also used chard leaves as a kind of wrapper (cooked, of course). Great alternative to cabbage for cabbage rolls or as a bread substitute. Also great as a filling or sauce. I prefer it pureed. Great as a dip base/spinach alternative.
Actually, the 'faux-tatoes' (cauliflower) don't give me a bit of gas. Is it the enzymes? The mode of preparation? I'm not sure, but they don't give me a twinge of gas. It's basically steamed or boiled cauliflower that's pureed. Add in whatever enhancements/flavours you desire. I even use it as a thick sauce or filling/casserole type thing. I know you'd love it with soy cheese or lowfat tofu. I lends well to spicy/curry flavours if in the mood. Lots of biotin!
So, instead of taking up too much board space, I'll email you.