How to Grow Marina Di Chioggia, a Winter Squash

Fall and early winter are the times for harvesting, cooking and eating winter squash. There are hundreds of unique varieties of winter squash to chose from, one being the Marina Di Chioggia. Some people find it to be a rather ugly looking heirloom squash (heirloom meaning it is not a company hybrid), because of its bumpy or bubbled outer rind with its grayish blue-green color. However, it does add a different kind of beauty to the usual gourd ornamental displays.

Origin of Marina Di Chioggia

Marina Di Chioggia's origin is from a small seaside village, Chioggia, on Italy's Adriatic coast near Venice. It is a member of the Cucurbita maxima family and is considered by some to be more of a pumpkin than a squash. Its name means 'Chioggia sea pumpkin'.

Planting and Growing Marina Di Chioggia

Plant Marina Di Chioggia seeds outdoors in hills 12 inches round after all danger of frost has passed, usually mid April to May. Seeds can be started indoors three weeks before transplanting outside. Be sure to give the seedlings plenty of time to be acclimated to the outdoors. The hills should be six feet apart and hold six to eight seeds, planted at a one inch depth. For plants to thrive, plant the seeds in full sun in rich organic soil with good drainage. After seedlings are two to three inches in height, thin out the smaller, less healthier-looking ones. Keep soil moist, but be careful not to over water. As plants grow larger, spread mulch or straw to help keep weeds at bay. In 95 to 100 days, each plant with its vigorous vines should yield an average of two fruits weighing eight to 12 pound each.

Cooking With Marina Di Chioggia

Although Marina Di Chioggia can be used as an ornamental, it has a delicious taste that can be used in many dishes. Italians love it in gnocchi and ravioli. It is used in many other pasta dishes and soups, and the deep yellow-orange flesh of the fruit, which is similar to that of a pumpkin, makes it an excellent choice for pies. It keeps well as long as the place is cool and dry up to six months, and its flavor improves the longer it is stored. Another excellent way to prepare Marina Di Chioggia is to cut them in half, scoop out the inside and baking them in the over with a little butter and brown sugar.

Sources: Personal Experience, Baker Creek Heirloom Seeds