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Boston Marrow Squash are oval, pointed at both ends, with reddish-orange thin rind.

Inside, they have finely-textured, orangey-yellow flesh.

They weigh 6 to 10 pounds (2 3/4 to 4 1/2 kg.)

The vine-type plant is very productive, but sensitive to herbicides.

60-70 days to maturity.

Cooking Tips
They are good for canning or pies.

Often used in commercially-made canned pumpkin.

Storage
Stores well.

History
Some say Boston Marrow Squash is native to the Andes; others say it was originally grown by natives in Upper New York state.

Also called:

See Also:

Pumpkin Purée

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