Musquee de Provence Squash
(aka Potiron Bronze de Montlhéry) An historic cheese pumpkin from the South of France, available in the U.S. as early as 1895 from Vaughan's Seed Store in Chicago. Gorgeous squashes, up to 20 pounds in weight, look like wheels of cheese, and ripen from green to burnt sienna. Deep orange flesh is dense and of superb table quality. Very long shelf life. Intolerant of cold.
- 110 days
- Fruits grow up to 20 pounds
- Winter squash for storage
- Deep orange flesh is dense and flavorful
- Does not tolerate cold
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
These seeds sat in their packet a few years before I got around to planting them. These plants spread over a vast area and produced numerous dense, heavy fruit that was beautiful. They make great decorations in the fall around the house and keep well into winter if you plan on eating them. We used them in soups and in recipes as you would use butternut squash. Note: the leaves will have patchy white spots on them that resemble powdery mildew or a fungus. I discovered that this is normal for the leaves of this plant. I highly highly recommend this plant both as decorative fall piece as well as a great keeper that will last long into winter.
Wow wow and wow!
These are huge and prolific and the vines on ours were well over 20 feet in length. Leaves have lighter green to white spotting.. We thought we had killed it as it took a while to get started. The fruits are still mostly green so will likely process as soon as we can. By the weight of each fruit I would say we will have lots to work with. 4 stars as we have not tasted it yet.
Best keeper squash I’ve ever grown, I kept one all the way until spring and it was fresh!! Amazing and very tasty.
This is one of the best things I ever grew! I planted 2 hills and harvested over 200 lbs. of beautiful pumpkins. I can't eat that much pumpkin, but my little fat dog absolutely loves it baked and mixed with the excess eggs from my ducks. That is cheaper than commercial dog food by at least 60% and low in calorie density. My ducks, chickens, and sheep also relish the taste of the pumpkin. These keep well and are an extremely nutritious winter food loved by all farm animals. The plants were very disease resistant, pumping out new fruit until the cold weather (40 degrees) set in. Almost everything else had long since succumbed to downy mildew, but these never got anything. I will definitely grow them every year. I garden in zone 9b.
Tastiest pumpkin ever!
This is the best tasting pumpkin I have ever had. I cut one up and put it in the freezer. Whenever I made soup, I added them in. Since potatoes are getting more expensive now, large chunks of these squash are a wonderful substitute. If I had to choose only one pumpkin to grow, this would be the one.
Resilient and productive
Grew vigorously, I made the mistake planting too close to the fence and had trouble keeping it into my yard. I noticed an early case of svb but treated it with bt and it continued to thrive. I did have a late case of powdery mildew that seems to have started around a gopher hole. We had our first frost that seems to have finally influcted some damage, so we picked the remaining fruits and used the tender fruits one as large as 8 inches as a summer squash. It was very tasty.
A Colorful Fall Pumpkin
In the summer of 2021, I grew these in full sun in the High Desert of southern California. They love the heat! The largest was 28 lbs! I used the flesh to make pumpkin/peanut butter dog biscuits (along with organic flour and baking powder), plus pumpkin bread. They require a lot of space and a fair amount of water. Using a lot of mulch reduces the amount of water needed. No two are the same and the colors are beautiful!