The Boston Marrow Squash (Cucurbita Maxima) is lovely, mid-size winter squash variety with a custard-like, buttery flavor and almost 200 years of documented history, though possibly of prehistoric origin. It reaches maturity in 90 to 100 days and has striking, reddish orange skin and an average weight of 10 to 20 pounds, though it can be larger in optimal growing conditions. This variety’s first documentation notes its origin in Buffalo, New York, given to gardeners by an unknown tribe of Native Americans said to annually visit the city in the springtime. In 1831 the seeds were passed on to John M. Ives of Salem, Massachusetts, where he popularized and renamed it the Autumnal Marrow Squash. It is speculated to be originally of Chilean origin (linked to the Valparaiso squash or C. mammeata) but this is undocumented. Due to the Boston Marrow’s successful, easy-to-grow qualities, its production has spread throughout the United States, from Massachusetts to Washington and from California to Florida. Like most winter squash, this product reaches maturity in mid- to late-fall.