Boston Marrow Squash are oval, pointed at both ends, with reddish-orange thin rind.
Inside, they have finely-textured, orangey-yellow flesh.
They weigh 2 ¾ to 4 ½ kg (6 to 10 pounds.)
The vine-type plant is very productive, but sensitive to herbicides.
60-70 days to maturity.
They are good for canning or pies.
Often used in commercially-made canned pumpkin.
Some say Boston Marrow Squash is native to the Andes; others say it was originally grown by natives in Upper New York state.