Burgess Buttercup (Cucurbita maxima) is the first winter squash we grew on our farm and it's still our favorite. Prolific vines produce up to 10 beautiful four to five-pound dark-green fruits with subtle stripes and blocky shoulders, and a cute grey button on the bottom to boot.
The orange flesh is sweet and a dry-somewhat-creamy texture. Nicely cooked thinly sliced in a stir-fry, or cut into chunks roast in the oven - seeds and all. Simply delicious.