One of the crops conceptualized in the Harvest Festival was Squash. This crop was vigorously growing in the Laboratory with an area of about .25ha. The squash produce was distributed to nearby communities at reasonable price. Then and by, it was observed that the communities can no longer absorbed the volume of squash supplied by SNCAT. The situation opens an opportunity aiming at maximizing the process potential of the squash. In view of that, a contest was held to develop a healthy preserved finger food snacks, sauce and butter. The result of the event holds a promising outcome on the development of squash recipes. It was recommended that the products needs more evaluation and quality testing.