What are the pros? creamy orange flesh
What are the cons? short storage?
mine did well this year, I ended up with probably 25 squashes, picked them when they started to turn color at 100 days. They finish turning orange while curing. They bake up amazingly creamy, not soupy or stringy. Excellent flavor and bright orange flesh. The only thing i noticed is one had some mold on the top after just a month in storage. I cut it off and baked the rest, which was still delicious. So far the others are still ok.
Would you recommend this product to a friend?