It's a Moschata squash, Tromboncino or Zucchini Rampicante. Most eat It as a summer squash and it's delicious, many eat it at 12-18" but that one was about 40", still delicious.
Some let it cure to a tan butternut color and use it as a winter squash, but I have not tried it that way.
It will definitely be back in the garden this summer. I'm also trying Tatume, a Mexican pepo, commonly eaten as a summer squash, but reportedly good as a winter squash and very pest resistant here.
Our big problems are SVB in Pepo's, Downey mildew in late July, and worst of all, Pickle Worms!
The moths arrive in late July and lay eggs, the caterpillars bore into cucurbit fruits. If ripe, you can eat around them by cutting them out, but it you miss them, the fruit rots. I'm going to try covering the fruits with agribon 19 this year that has been soaked in Bt. And being more diligent with my spraying. Also planting early for a good harvest before they get here.
