If you still have a marrow left over, than why not turn it into alcohol Making marrow rum is an old country practice, and very good it is too. I particularly liked this recipe, which uses dark brown sugar to make a particularly dark, sweet, smoky-flavoured liqueur.
Cut the top off a good sized marrow and scoop out all the seeds.
Fill the cavity with dark brown sugar, packing it in. A 1.5 kg (3 lb) marrow will hold as much as 1 kg (2 lb) sugar.
Make a small hole in the bottom of the marrow with a knitting needle or such like.
Put the marrow in a nylon stocking, or one leg of a pair of tights.
Hang it up over a bowl. (Mine is suspended from the rungs of an upturned stool, with the bowl sitting on the underside of the stool's seat.
Since my house is dusty I've also put the whole apparatus in a black bin bag, loosely folding over the top.)
Allow the fermenting liquid to drip through into the bowl depending on the size of the marrow, the whole process will take around two months.
Decant the syrupy brown liqueur into bottles. You can drink it straight away or keep it to mature further.
