Louisiana Cushaw Pie Recipe Recipes Recipe Cards

OLD-FASHIONED CUSHAW PIE

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.

CUSHAW PIE RECIPE

Steps:

• If you never roasted a cushaw, it's easy. Cut it up, clean out the seed guts (save for next year's garden) and roast in a 450° oven until soft. For this recipe, I roasted the cushaw with a good drizzle of olive oil flavored with Blood Orange from Stuarto's. Scrape the cushaw with a fork, then use and KitchenAid Hand Blender - Contour Silver to create puree. Freeze remainder of cushaw for another time.
• For pie baking, preheat oven to 450°.
• Mix all ingredients in a large mixing bowl.
• Pour into unbaked 9 inch pie shell.
• Cook for 10 minutes at 450°.
• Reduce heat to 350°, cover pie crust shell with a collar of aluminum foil and bake for another 40 minutes or so. The middle will be softly giggly...but almost firm.
• Total Cooktime 50 minutes
• Allow to cool. Can be made a day ahead of your event, and refrigerated. Enjoy!
• Notes and Observations:
• This pie is a favorite especially in fall and winter. Pairs well with hazelnut liqueur as an after dinner treat. Here at the barn, cushaw pie is always, always, served with real whipped cream which include a splash of bourbon. Cheers!