I bought these for my parents as they hail from Campagnia and ate it growing up. They do grow large, and definitely need a long growing season and and lots of sun. When my mom cracked one open she gave me a slab off of it. The beautiful, rich, orange flesh had me salivating, but after several hours roasting on my grill and then another two hours (the next night) in the oven it still had the the consistency, water content and taste closer to a summer squash than winter squash. I like my winter squash roasted or baked so that it dries out and concentrates the flavor. Also, I like to store my my squash whole and cook them throughout the year as I have a hankering. As these are 30+ pounders, once you crack one open, you have a limited amount of time to eat or process/freeze.
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