We're in southern Iowa, and this squash was the star producer of our garden. Pound for pound, it out performed even our zucchini. These squash have a sweet mild flavor, but tend to get a very tough rind and starchy insides if you let them get too big. We ate them sauteed, canned curried yellow squash pickles, gave them to family, noodle sliced them and froze for this winter, and fed the too-tough ones to the chickens. They were still producing when I prepared the garden for winter cover crops. I'll be planting this again.