Crespo Squash (Cucurbita maxima): a legendary squash native to Peru and Bolivia. Exceptional texture and flavor, the flesh is typical of the maxima squash: not at all stringy, firm, sweet but not cloying, and fragrant. The flesh is so firm and tender that it can be sliced very thinly for raw consumption. Many will have noticed its similarity to the Marina di Chioggia squash—clearly, they share the same origins—but they differ both in size, with the Crespo squash reaching considerable heights, and in shape: the Crespo squash tends to be more spherical in shape, with the height greater than the diameter, meaning it is more similar to a cylinder. It ripens late, about 120 days after transplanting. We recommend this squash to experienced growers and restaurateurs, who will be thrilled.
