One of the very best winter squash varieties. Flesh is deep golden yellow, fine grained, thick, dry and sweet. Turban-shaped outside with a rind that is hard, green and flecked with gray stripes. Produces fruit 10 x 15 cm (4" x 6"). Soil should be rich and well-drained. Harvest after the first frost or when the skin begins to turn orange when touching the soil. Generous watering is required if weather is dry. Plant Type: Vegetable
Botanical Name: Cucurbita maxima
Seed Type: Heirloom
Flavor: Dry, sweet mild flavor
Preparation Ideas: Preheat oven to 400 F. Cut squash in half verically. Tip: if too difficult to cut, place squash in oven for approximately 15 minutes on baking sheet, to soften skin. Scrape out seeds and fiber. Brush olive oil on the flesh. Place halves, skin side up, on parchment lined baking sheet and place in oven. When the skin is easily pierced with a knife, remove from oven. Allow to cool slightly and peel or cut skin off flesh. Mash like potatoes and season with salt & pepper.