Marina di Chioggia Squash
Beautiful Italian winter squash named for the fishing port near Venice. Large grey-green bumpy turbans average 10-12 pounds. Sweet dry flesh, excellent in soups and pastas. Good keeper, flavor improves with storage. Consistently a heavy producer.
- 95-100 days
- Sweet, dry flesh
- Winter squash
- Bumpy, turban shaped fruits grow to 10-12 pounds
- Highly productive and good keeper
- Flavor improves in storage
This variety works for:
To prepare your squash, rinse the exterior and then cut in half and remove the seeds before baking, roasting, etc.
Winter squash can be pureed and sweetened as an addition to breads, muffins, cakes and pies. Diced and roasted squash can be tossed in warm salads of grains and nuts or with sautéed kale.
Summer squash are best eaten when they are small and the seeds are immature. Sliced thinly, summer squash are used in gratins and savory pies or sautéed or breaded and fried.
Instructions - Sow seeds outdoors in 12" diameter hills after danger of frost has passed. Hills should be spaced 6' apart in all directions. Can also be started indoors 3 weeks before transplanting out.
- Direct Seed: 1" Deep
- Seeds to Hill: 6-8 Seeds
- Thin: To 3-4 Plants
- Light: Full Sun
Ratings & Reviews
Huge pumpkin like squash. This is my first time growing them. I experienced a late start after the first set didn't grow. This remained alive after a month and a half with no rain in central VA. My first harvest is on august 10? Wow.
I like a sweeter squash
Grew these for several seasons because I thought they were so pretty, but practicality won in the end as I didn't like eating them very much. Starchy and not sweet enough
We are sorry to hear that you won't be growing them in the future. Regarding the sweetness, the flavor/sweetness improves in storage. Maybe try them again after they've been stored for a little bit? I hope you find another variety of our squash that you will enjoy more. Thank you!