What is Cushaw Squash?
A few weeks ago a friend gave me this GIANT squash out of her grandparent’s garden. I wasn’t sure what kind of squash it was so I sent a picture to my parents. My dad knew it to be a cushaw squash which he used to grow in his garden a few years ago. My mom said she used it to make squash pies. Now, maybe I didn’t remember growing the cushaw squash when I still lived with my parents, but I certainly remember eating the squash pie my mom made. YUMMY! 😍
What do you do with Cushaw Squash?
There’s several different ways to process pumpkin/squash to preserve it, but I of course chose the easiest. Because, who wouldn’t? And if you wouldn’t, then please comment below to let me know why. I’m genuinely
confused curious. The method below can also be used for processing pumpkin. You can just pop the whole pumpkin or squash into the oven, but my squash was too big to fit. So I used the method below to cut it up. Side note: an electric knife will make this job so much easier.
I can hardly wait to make cushaw squash pies this fall and winter!
Processing Cushaw Squash
- 1 cushaw squash
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.
I divided my squash into 1 1/2 cup servings in pint sized freezer bags. 1 1/2 cups is the right amount to make a pie. My large squash made 10 servings.