The flavor is exceptional, fresh and complex, sweet but not overly sweet like many winter squashes and pumpkins. Very light. Really wonderful. THE BEST, or so I am told, for making pies....though I love it baked like a winter squash. This is a truly beautiful French heirloom squash...BOTH the fruit and the plant are a feast for the eyes. AND you can eat it. It's slow to mature (about 125 days), so plant early, as soon as all danger of frost is past and the ground warms up. It is a very good keeper, "armored" with a thick, shell-like skin.