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Early this year, while looking for new varieties of squash to try out, I spotted the Chersonskaya in the Seed Saver’s Exchange catalogue. More than anything I was attracted to its appearance. Their dusty blue color were nothing like I had seen before and I wanted them among my winter squash collection.
I planted the mammoth Chersonskaya seeds along side Burgess Buttercup, Dakota Dessert, and Thelma Sanders and waited. At times I wondered if I should have planted the very reliable Butternut, just in case.
The days shorted, the vines came down, and I had four Chersonskaya squash, averaging about 11 pounds each, taking up space in my tiny, tiny kitchen, three on the floor and one on the counter. To reclaim the counter space, I tried one out this week. I was a little nervous. The squash I grew did not turn out to be the light blue as pictured on the seed packet, maybe not maturing completely. Knowing there was only one way to find out, I placed the squash on the cutting board and sliced it open.
The squash had a light yellow flesh and was quite fragrant, a light sweet smell. The color was good, but not quite the yellow of the squash pictured on the seed packet, so I still was not convinced.
The inside was relatively soft compared to other squashes such as butternut or acorn, and the seeds and pulp scooped out very easily. I decided that since this was a taste test of sorts, I would just bake them, plain and simple.
I cut each half into three pieces and loaded them into two baking dishes. The pieces stood so tall I could only fit one dish at a time in my very small oven. I could not place the shelves wide enough apart to accommodate both pans and leave enough room between the top shelf and the ceiling of the oven.
I baked them about an hour, flipping them over once, and they came out like this.
As I pulled the first pan steaming out of the oven, I immediately picked off a chunk of flesh with a fork. I gave it a few minutes to cool. I took the first bite and was thoroughly delighted. Hands down, best winter squash I have tried yet! Sweet and light, just like it smelled.
So, if you are looking for a way to prepare the mammoth Chersonskaya just bake it and eat it plain. It does not need any embellishments. If you haven’t grown these yet, you won’t be sorry if you do next season. And, if you happen to spot one at a farmers’ market or farm stand, do not pass it up.
I set two pieces aside for dinner and then scooped six cups of squash into freezer bags for later eating. There may only be three left, but that is about 30 pounds of absolute perfection.
Growing Up in the Garden 
Yay! I got two at the farmers’ market. I’m going to try a pie with one–I’ll let you know. . . .
Me too! Substituting the squash in the pumpkin pie. Let me know how yours turns out. I am doing a vegan pumpkin pie filling.
Our pies must never meet–they would make each other feel bad. Mine will have cream and butter and a pie crust with lard. My vegetarian sister-in-law said she’d eat it, so I’m taking advantage.
Too funny! I never considered a vegan pumpkin pie filling, but happened upon one from another blogger. Now, my husband and son can also enjoy the pie. Both are allergic to eggs. Would be fun to have them meet and then try them both!
so it was a success! I love it when that happens 🙂
out of interest are they a long season squah?
They are in the 90 – 100 day range. I have a couple of squash that set much later than the others. I will let you know if those with shorter time pack as much flavor as those that sat on the vine longer.
Thank you for the info, they sound like a potential for my short growing season…. wooo hooo !!
These are so beautiful! I can’t believe how much meat they have! I love squash in the garden. They never disappoint.
Yes, me too. Like the soup beans, I wish I had a little more room to grow winter squash. The chersonskaya are great because you get such a bang for your buck! They are so big.
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Where can I find some chersonskays seeds? I have been looking for two years to try this variety. Thanks for your help.
Hi Kevin. I purchased my seed through the Seed Savers Exchange catalogue a couple of years ago. They have not been in the catalogue since. I am going to try my best to grow and save the seeds from my squash this summer. My crop this past summer failed. If successful next year, I will be sharing my seeds, as there has been significant interest.
It took me 2 years to get seeds after I seen them in SSE catalog. I now grow them in my garden specifically for the seeds to sell to other gardeners. you can find seeds by googling the name chersonskaya 🙂 I know its a year after posts. but someone may read it in future.
Looks like we purchased seeds at the same time. My results were similar; not quite as blue, not quite as yellow as the picture, but a wonderful flavor. In another experiment, I actually kept two squash in my kitchen. These were picked in fall 2012. One was cut open in Summer 2013 and it was still good. The other is still sitting here, Feb 2014 with no sign of decay. Talk about good storage time.
Hi Christopher. Coincidentally, I just split open my last squash from the 2012 harvest and it was in perfect condition. They are excellent keepers indeed. I wonder why they only offered the seeds that one year. I am planning on planting the rest of mine this spring and hope to save some seeds for sharing. This post gets regular visitors, which tells me there are people out there looking for them. Thanks for your comment!
These squash are not very reliable year to year. that could be a reason. I had huge and prolific, then nearly none. The Australian Butter were the same way.
The reason they didn’t look similar to the picture could be your proximity to other squash and they cross-pollinated.
I’m Planting some of my 2012 saved seed this spring (2017). The seeds were still plump and the casings hard (no give at all). I cracked one open and it was still full and moist.
That is exciting! I hope they germinate for you. If you have successful fruit, save the seeds. I still occasionally get people looking for them. I am sure there are folks out there who would love some.
I’m new to these, but have a deep desire to get going. Live in Coastal NC, Do you think these will grow as a Fall/Winter crop? Where can I get a few seeds?
Hi! I don’t know much about the climate in NC, but don’t think they would grow very well as a fall/winter crop. Like all other squash/pumpkins they like the heat of summer. I think you might have to wait until next year to try them out. I have only seen seeds offered through Seed Savers Exchange through there members catalogue. I have one squash growing right now that I will be saving seeds from. Not sure yet how I will disperse them, either through seed savers and/or this blog. Check back in a few months.