Marina di Chioggia squash

I grew two Marina di Chioggia squash plants this summer and harvested a total of three squash from them. The culinary descriptions of this variety made me want to grow it. Surely there must be more uses for pumpkin flavor than just pies and lattes?

Marina di Chioggia squash in the front

I was shocked by how dense the pulp was from the first “Marina” that I cooked. It’s unlike any pumpkin or squash we’ve tried before. I have plans to make pumpkin soup, gnocchi, cake, and maybe a casserole or two. Is there a must-make pumpkin recipe I should know about? I’ve already tried roasting it and of course pumpkin pie is a given. 🙂

In addition to the pulp, I dug almost two cups of seeds from the guts which we promptly roasted. We always use this recipe from Simply Recipes. Roasted pumpkin seeds never survive more than an hour at our house.

Seeds from a Marina di Chioggia squash

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One Response to Marina di Chioggia squash

  1. ShimFarm says:

    I love pumpkin! We eat the seeds like it’s going out of style.

    How was the flesh and the taste? Would you grow it again? It looks pretty dense in the last photo. Like you’d need power tools to halve it LOL.

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