How To Cook Cushaw Squash Recipes

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PROCESSING CUSHAW SQUASH



Processing Cushaw Squash image

Processing cushaw squash puree for freezing to use in pies and soups.

Provided by Josten Fish, Registered Dietitian

Categories     Vegetables

Time 6h45m

Number Of Ingredients 1

1 cushaw squash

Steps:

  • Using an electric knife cut squash into large pieces to fit into baking pan. Scoop seeds out of squash.
  • Add 1/2 inch of water to the bottom of a large roasting pan and pile squash into pan. Cover with aluminum foil and bake at 250-350°F for 3 hours.
  • Allow to cool a little while once removed from the oven and cut away from skin. Process in a food processor or blender until puree consistency.
  • Pour into individual freezer bags to freeze.

OLD-FASHIONED CUSHAW PIE



Old-Fashioned Cushaw Pie image

Early in the summer, I found an unknown plant growing in my front garden. Think it might be a squash vine, I let it grow and discovered cushaws! Sweet like pumpkins but very green, they make perfect, delectable pies.

Provided by SouthernSon

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h20m

Yield 16

Number Of Ingredients 13

1 large cushaw squash - peeled, seeded, and chopped
3 cups heavy whipping cream
1 ½ cups clover honey
4 eggs
¼ cup molasses
5 teaspoons ground cinnamon
1 tablespoon ground ginger
2 teaspoons salt, divided
¼ teaspoon ground allspice
¼ teaspoon nutmeg
2 cups hard white flour, or more as needed
12 ⅔ tablespoons butter, softened
7 tablespoons ice-cold water

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add squash, cover, and steam until very tender, 15 to 20 minutes.
  • Blend squash in a blender until smooth. Pour 6 cups squash puree into a large mixing bowl. Reserve any extra squash puree for a separate use.
  • Stir cream, honey, eggs, molasses, cinnamon, ginger, 1 teaspoon salt, allspice, and nutmeg into 6 cups squash puree; whisk until smooth. Cover and set aside.
  • Mix flour and 1 teaspoon salt together in a bowl. Cut butter into flour mixture; add water and mix well. Add more flour to dough if it is too wet. Cut dough in half and roll onto a floured work surface; form into two 10-inch circles. Press dough into 2 pie pans and pour squash filling into each.
  • Bake in the preheated oven until a knife inserted in the center comes out clean, 40 to 50 minutes. Cool slightly before serving.

Nutrition Facts : Calories 460.1 calories, Carbohydrate 53.5 g, Cholesterol 131.8 mg, Fat 27.3 g, Fiber 2.2 g, Protein 5.6 g, SaturatedFat 16.5 g, Sodium 398 mg, Sugar 31.7 g

CUSHAW CASSEROLE



Cushaw Casserole image

A cushaw is similar to a pumpkin. I cut it in half and take out seeds, then fill cavity with a little water, cover with foil and bake at 350 degrees until tender.

Provided by Tonkcats

Categories     Vegetable

Time 55m

Yield 6 serving(s)

Number Of Ingredients 7

2 cups cushaw, baked
1/2 cup brown sugar
1/4 cup margarine, melted
1 (12 ounce) can evaporated milk (Pet brand preferred)
1 egg
1/2 teaspoon nutmeg, grated
1 teaspoon vanilla

Steps:

  • Preheat oven to 350F and lightly grease a baking dish.
  • Mix in order: cushaw, sugar, margarine, milk, egg and flavorings.
  • Bake 45 minutes to 1 hour.

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