Processing Cushaw Squash

Processing cushaw squash puree for freezing to use in pies and soups.
Course Vegetables
Prep Time 45 minutes
Cook Time 3 hours
Total Time 6 hours 45 minutes
Servings 10 1.5 cup servings


  • 1 cushaw squash


  1. Using an electric knife cut squash into large pieces to fit into baking pan. Scoop seeds out of squash.
    Cushaw Squash
  2. 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.
  3. 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.
    Cushaw Squash
  4. Pour into individual freezer bags to freeze.
    Cushaw Squash

Recipe Notes

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.