Our favorite small winter squash/pumpkin. These are hard to get up and a pain to keep growing compared to the other 11 varieties we tend to always grow. But the kids love it at Halloween for decorating and then we start roasting them in November. We usually have them until Jan/Feb when we run out. They are nearly as sweet as a sweet potato. We simply cut in half, scoop the seeds, wrap in foil and bake until soft. Let it cool and enjoy. Doctor with maple syrup and cinnamon for a dessert like treat.
I have grown this variety for many years. It is decorative, but also very good as a squash/pumpkin. I use it for decoration, then when it is time to take down the fall decorations, I cook it and eat it!
The vines on this squash sprawl everywhere, but the squash are exactly as described - beautiful and tender. They're not super sweet, but the size is fantastic. I like to slice them up and roast them, or put them directly in soups. If you use moist heat to cook them you can eat the skins, even though they don't get as soft as delicata skins.