Last year I grew Galeux d'Eysiennes for the first time. I was totally amazed by the smooth flesh and wonderful flavor -- like a butternut but with thicker flesh and finer texture. Last year I followed Farmerdill's method for picking. I waited until just before the last frost, then picked. They came out wonderfully well. But I discovered that they only keep about 2 months, so I became interested in an article that I read that said they were ready to eat when they began to have warts on them.
This year I picked one with warts on it. We probably have a week or two until our first freeze and the plant is still growing vigorously. It turns out to be perfectly ripe and if anything even more tasty. So start eating your Galeux when they get some warts. No need to wait.
This is the tastiest squash I have ever eaten and I plan to grow it every year.
http://davesgarden.com/guides/pf/go/91927/
Ripening of Galeux d'Eysiennes Winter Sqash
Very informative. Thanks. Never considered growing winter squash but I think next year I will. Sure would be nice to have some coming in right about now. When I searched on Galeux I ran across your blog which is also informative:
http://davesgarden.com/community/blogs/t/pajaritomt/3506/
What I didn't mention in my blog is the fact that Galeux turned out to be my all time favorite squash. I liked it better than butternut which is delicious. You can get the seeds lots of places -- Seed Savers Exchange, Bakers Heirlooms, and quite a few others. I gave one to my hairdresser and her boy friend made a soup out of it with green chile. They loved it too.