Potimarron — Easy to Grow and Delicious, Too

Potimarron is a prolific and easy-to-grow pear-shape squash in the Hubbard family. The flavor of this delicous squash supposedly is reminiscent of roasted chestnuts. Its name is a French combination of potiron meaning pumpkin and marron meaning chestnut. It’s also known as red kuri squash, kuri being Japanese for chestnut.

Growing Potimarron

Sow seeds in full sun, 3/4-inch deep, two to four weeks after danger of frost has past and when the soil temperature has warmed to 65ºF. Hills should be 36 inches apart, although one hill provides more than plenty of fruit. Seeds will sprout in 5 to 7 days.

To maximize production, provide plenty of nitrogen (goat and chicken manure compost is perfect) and keep the soil evenly moist. Water more heavily after fruits begin to form.

Warning: The vines are far-ranging and can easily take over a small garden. The first time I planted potimarron it climbed all over and smothered my tomatoes. Since then I have given it a big plot of its own where it can spread as much as it likes.

In 85 to 95 days, or before fall’s first frost, the 3- to 4-pound bright orange squashes are ready to harvest. For best flavor, let the vines start to die and the stems dry off.

At the time of harvest, the vine will include some yellow baby squashes, which we pick and use like summer squash. Stored in our basement pantry, the mature squashes keep for at least 4 months, during which time we share them with our goats and chickens.

Roasted Potimarron

This recipe comes from chef David Lebovitz, who says, “The frugal amongst us—and you know who we are…—might be tempted to save the seeds and roast them off, but I tried them once and found the shells really too tough. But I guess the bonus for losing the seeds is you get to eat the skin, so it somehow all evens out.” He recommends serving this dish warm, but I discovered I like it better cold. Right out of the refrigerator it makes a fast and wonderful lunch. Here goes:

Wash one potimarron. Cut it in half, but don’t peel it. Scoop out the seeds, save some to plant next year, and feed the rest to the chickens. Slice the flesh, skin and all, into crescents the width of your thumb.

Preheat the oven to 400ºF.

Drizzle olive oil into a 9×13-inch oven (cake) pan. Over the olive oil sprinkle a little sea salt and cracked black pepper (and, if you like, a few red pepper flakes). Turn the potimarron pieces in the olive oil to coat both sides, then arrange them in a single layer.

Roast the pieces on the lower oven rack for 10 to 12 minutes. Flip the pieces and roast 10 to12 minutes more. Serve warm. Or let it cool, refrigerate, and enjoy it cold.

Saving the Seeds

If you plan to save the seeds to plant next year, you need to know that potimarron is an insect pollinated Cucurbita maxima. That means it will cross with any other hubbard-type squash growing nearby.

However, species it does not cross with, therefore may be grown in the same garden (or nearby) for purposes of seed-saving, are: C. pepo (acorn, pumpkin, spaghetti, summer squash, zucchini), C. moschata (butternut, crookneck), and C. mixta (cushaw). When in doubt about the taxonomy of squash you intend to plant, check your seed packet or review details on your seed supplier’s website.

The seed life for potimarron is 4 years.