I grow a lot of squash for fall decor at my work. For sheer productivity Tetsukabuto is the way to go. I honestly haven’t eaten one yet, but it makes buckets of squash with zero work.
This year I grew Mrs Amerson’s, made the best pumpkin soup I ever had.
Buttercup and delicata are my favs. I found that the delicata stored even longer than the buttercup. Tried Sweet meat this year but haven’t cooked one yet. Delicata is prolific for me. Tried the bush delicata and it did just about as well as the regular trailing/vining type but used up far less space. Will definitely grow it again.
I mainly grow Japanese pumpkins. Most green and some Red Kuri. Red Kuri yield is low.
My newest one is Tennessee sweet potato pumpkin. Not sure if real winter pumpkin.
Butternut squash wants more heat than we usually have in the Puget Sound lowlands.
Blue Kuri and Lower Salmon River are my favorite. Sweet Meat is a good squash but it gets awfully big. Some over 20 lbs…
It’s one claim to fame
A low calorie spaghetti substitute.
Probably good that it has such a bland flavor.
Would make a n awful pie.
That looks good enough to EAT! 
Autumn Frost F1 (butternut type, but definitely looks different) was a huge success for me this year after several years of Maxima types getting taken out by SVB. Productive, nice size for a small family, great taste and good disease and pest resistance, so I’ll definitely grow them again next year.
I was considering trying Shishigatani as well next year. Anyone grown that and have thoughts on taste?
Bon Bon and Delicata.
I second this. Autumn Frost was hugely productive for me and easily outperformed Waltham Butternut in terms of productivity. They are harder to peel because of the ribs, but also more ornamental.
Butternut squash and green striped cushaw are the only 2 I can grow with out early death from the squash vine borer. They both have their places in cooking and are good.
Oh, my! That pie looks scrumptious! I bet it had more flavor than the pumpkn/squash in a can that you buy.
I prefer homegrown winter squash and pumpkin for pies.
One of the unfathomables about squash is why there are so few really good C. Pepo’s. I can only recommend two: Gills Golden Pippin and Scarchuk’s Supreme.
I’ve grown and enjoyed Mrs. Amerson. As others have noted, it is one of the best.
Red Kuri is one that I really like, but can be problematic with Squash Vine Borers.
I highly recommend spending some time on Sandhill Preservation’s website looking at the squash and pumpkins. Glenn is re-doing the website nightly so expect it to change a bit. Overall, he has one of the best collections of Curcurbits. He is also more knowledgeable about squash in general than anyone else I know.
I am done with squash.
my favorite are sweet meat and pink banana or candy roasters. I usually grow a lot of delicata too but this year I tried black futsu and they’re delicious.
here’s the last few, we have a hard frost tonight and a freeze Weds so I had to get to them. might cook up the little ones right away. the tromboncino didn’t get ripe, just big. I have to reserve judgement until next year.
the pretty ones end up on the porch until Nov 2. I bought the two perfectly round field pumpkins to carve; the rest I grew. those pink flat ones are great, I lost the label on them but we had one this week and it was very good. just roasted with butter
long crate full, this will keep us going on them for months. the yellow spaghetti squash was a trade for a sweet meat, I got a lot of those but didn’t plant spaghetti this year. I don’t like those much at all.
those little ribbed orange ones are great and the smallest round ones are blue kuri, which are less strongly flavored, really mild, good for stuffing the halves.
and that’s the season after all. next year I’ll do some delicata and start my blue hubbards real early, I only got one of those to ripen in time this year and I really like them. again the terrible photos…
edit: the orange bumpy ones are black futsu
Our favorite’s in no real order: Georgia candy roaster, Baby blue hubbard and Thelma Sanders sweet potato.
