What are the pros? Sweet, non-stringy
What are the cons? Doesn't last long in storage
This squash is moderately sweet but I could detect no nutty undertones to it's flavor. Mine was turning golden brown on one half of it, so it was definitely ripe.
This squash is flavorful and tastes very rich and "squashy". One 3 lb. squash will easily feed 2 squash-loving people. :-)
(seeds are tough for eating, even when fried, IMHO).
The flesh is dense, heavy, moist (consistency of a sweet potato) and tastes wonderful with only butter on it as a vegetable side dish. It is not fibrous at all and the flesh is easily scooped out of the cooked shell. It mashes up "creamy" too, so it would be easy to use for pies and puddings without having to go through the extra step to blend or puree the pulp first. With this squash, all you have to do is mash it with a hand-masher.
I found that baking this squash produces a richer, "squashier" flavor. (350 degrees/1 1/2 hrs).
If you want more of a nutty flavor, grow Blue Hubbard or Black Futsu instead.
Would you recommend this product to a friend?