No one has responded to this, so I'll take a stab at it.

Farmfreedom, if you are asking for confirmation, I might tend to agree with you. I grew Tahitian squash when I lived in SoCal; it is indeed much like a giant Butternut. They were very lightly striped while green, and tan when fully mature. Some of the necks were very elongated, and some were shorter & thicker; but even the shortest was over two feet long. The largest ones were 30-40 pounds each. The vines were very long, and often developed roots from the nodes where they touched the ground.

However, if the squash remain striped even when mature, they could be a cushaw, or "sweet potato" squash. While similar to butternuts in appearance, they are a different species. They can reach large size too, but the necks are generally short & thick.

Seed Savers Exchange carries "Amish Pie Squash" (Cucurbita pepo). It is an heirloom from an Amish gardener in the Maryland mountains. Info from SSE indicates it is excellent for making pies and for freezing, 90-105 days to harvest with largest fruits weighing 60-80 pounds! Flesh measures up to 5" thick. I received seeds just recently and have not grown this myself.It sounds like more squash than I can lift!

Amish Pie squash is a large cream-orange heart shaped pumpkin which would not be confused with a butternut type. SSE and Baker Creek list it as a C. maxima, altho other vendors J. Hudson, Heirloom Seeds etc list it as C.pepo. I don't know which is correct.

I've got to check this forum more often...

Sorry to be a stickler for detail... but in their 2007 catalog, SSE lists "Amish Pie" as C. maxima (not C. pepo). The photo verifies that the variety has the thick, fleshy stem of C. maxima, as opposed to the thinner, woody stem of C. pepo.

That it is sometimes mis-identified is not entirely surprising... "Zucchetta Rampicante Tromboncino" (a.k.a. any combination of those names) is C. moschata, but was sometimes mis-identified in the trade as C. pepo.

Personally, I have always preferred the maximas for both fresh eating & processing. For the most part, they are drier & finer-grained, with less stringiness. "Buttercup", "Queensland Blue", "Hubbard", and some of the Asian kabocha squashes are my favorites. They also seem to be (slightly) less attractive to cucumber beetles, and because they often root at the nodes, usually survive SVB attack once established (burying the vines early is helpful).

Zeedman
This topic made me think of the Adapazari Squash I grow and now will always grow. I'm the resident Pie maker and for Thanksgiving I made 7 pies for the wife's church dinner using the Adapazari Squash. Honestly I have never eaten a better pie. The wife took 6 of them to the churh dinner. All were completely devoured while the Pumpkin,Apple and others were barely touched.We have 6 Squash left and all the Mr's friends are now taking seeds to grow their own as they've noticed,though large,is a trouble free plant. Another thing the Mrs liles about the meat is it's soft sweet characteristics. she slices it into thin slices,heats it in a Microwave and serves it to visitors.