Unique, flavorful, and wonderfully versatile, Cushaw Squash is an old-fashioned winter squash known for its distinctive curved neck, large size, and beautiful green-and-white striped skin. Sometimes called Green Striped Cushaw, this traditional heirloom squash has pale yellow to golden flesh with a mild, slightly sweet flavor and a smooth, tender texture when cooked.
Cushaw Squash has long been a favorite in Southern and Appalachian kitchens, where it is especially prized for making pies, breads, cakes, and other homemade fall treats. Its mild flavor works beautifully in both sweet and savory recipes, and its large size provides plenty of squash for cooking, baking, and preserving.
Preparation Ideas
- Cook and puree for homemade cushaw pie, similar to pumpkin pie
- Bake into breads, muffins, cakes, and other fall desserts
- Roast with butter, cinnamon, brown sugar, or maple syrup
- Mash and serve as a delicious fall side dish
- Add to soups, stews, casseroles, and curries
- Sauté with butter and a little sugar for a traditional Southern-style dish
- Cook and freeze the extra flesh for use throughout the winter
Preparation Tip: Cushaw Squash has a firm outer rind that is typically removed before cooking. Cut the squash into manageable sections, scoop out the seeds, and peel or roast the pieces until tender. The cooked flesh can then be mashed or pureed for your favorite recipes.
Did You Know? Cushaw Squash is a traditional favorite for making homemade pies. Many people prefer its smooth texture and mild sweetness over regular pumpkin, making it an excellent alternative for Thanksgiving desserts!
Freshly harvested from our fields, Cushaw Squash is a wonderful old-fashioned fall favorite that’s just as beautiful in a seasonal display as it is delicious in the kitchen. Whether you’re making a traditional cushaw pie or trying something new, this unique winter squash is well worth bringing home!
