Sweet, but not overly so. Can be used to replace kabotcha, butternuts, or just about any winter squash in recipes, or picked when small to replace summer squashes. They also keep a long time.
They can grow quite large and the plant is a bit of a monster... but with 1+ acres, you will have plenty of room for it to spread.
I'm a middle of the road squash person. Used to like them ok, and would bake winter ones and serve with butter or a tiny bit of brown sugar, however, was never nutso over any type of squash for any type of eating.
This one and the Delicata have made me a squash person.
Since I bake and puree (to be used in muffins or pancakes just like sweet potato or pumpkin puree) or dry all my extra squashes, I need something that is really tasty and hold up well and the ones I have grown so far have all been wonderful. Just hard to find.
This is off a web site about them-
Banana squash is a member of the winter squash family and of the species Cucurbita maxima, the most diverse domesticated and cultivated species of squash in the world. There are far more than one single cultivar of Banana squash, including Pink and Blue Banana squash varieties, hybrid varieties (often labeled as "Rainbow") and the highly regarded heirloom varieties, Sibley and Pike's Peak. Regardless of what variety you knowingly or unknowingly choose, Banana squash are considered top tier among all winter squash.
Banana squash are cylindrical in shape and imposing in size, reaching up to 2 to 3 feet in length and averaging 8" in diameter. Though the average weight is about ten pounds, a heavy Banana squash can weigh up to 35 pounds. Their thick-walled rind, when ripe is salmon pink in color. The flesh: thick, firm, dense and meaty with a true pumpkin orange color. Regardless of the monumental size of the squash itself, its seed cavity holds few and small seeds. The cooked flesh of the banana squash is fragrant, rich and earthy sweet.
As Banana squash is a true winter squash variety, it can be used in place of other orange-flesh colored winter squash varieties such as butternut and kabocha. Banana squash is in its perfect culinary element when roasted and added to soups and stews. It can be thinly shaved and added to fresh salad greens or used as a topping for pizzas. Banana squash favors the pairing of rich and bold partners such as butter, creme fraiche, aged sheep's cheeses, cream, pork belly, lamb and truffles. The best herb and spice pairings include thyme, bay, sage, rosemary, cumin, curry, ginger, cinnamon and nutmeg. Proper storage conditions can extend the post-vine life of Banana Squash, as well as winter squash in general, for up to six months. The best way to lengthen the post-harvest is to store them in a cool (50 to 60 Degrees Fahrenheit) unlit area with relative humidity