Become a Fan
Follow Me
SubscribeCushaw! How to clean it and how to use it!*
Let’s play a game! What…you don’t want to play? Well too damn bad. 
Which of the squashes above is a Cushaw (pronounced Coo-Shaw)?
I will give you a hint…it’s not orange. Oh and it’s not warty looking either.
…You didn’t even try to guess did you? You just scrolled right on down. Well fine, just ruin my fun why don’t ya??
These babies are Cushaws! Aren’t they sexy?? Ok, maybe you don’t think they are sexy, but by the end of this week you will most definitely think they are the cat’s meow. I mean…do I get that excited over just anything? …well ok, maybe a lot of things like wine, cupcakes, and shoes…. But trust me when I say, nothing get’s me more excited then when I spot a cushaw laying among some pumpkins.
I guess you might be wondering what the hell I am blabbering on about. Well, a cushaw is the South’s best kept secret. Sure we share our chicken fried steak recipes and you can find 500 recipes for biscuits and gravy online. But if you google cushaw recipes, you wouldn’t find very much at all…because this is one secret we have kept to ourselves. A cushaw is a member of the crookneck squash family and is technically a winter squash despite being sold in Fall. It is only grown south of the mason dixon line throughout the southern United States and is only available during the Fall months. It has a tender, pale orange/yellow flesh and a very mild flavor that can be overpowered if not careful. Read more about cushaw.
Until I moved to Florida, I had no idea cushaws were not as available as Pumpkins. Growing up they were a staple and every year I looked forward to picking out a big cushaw to cover in brown sugar and cream. It truly was my favorite part of Fall! At 18, my family moved to Tampa, FL and when October came around that year there were no cushaws to be found. We checked the grocery stores (where they are commonly sold in Texas), the pumpkin patches, and everywhere we could think of. It was like they just didn’t exist anymore. I was heartbroken. Yes, heartbroken over a squash.
A few years after that, we took a family trip to Blue Ridge, GA. While driving around exploring the town, we came across a road side Pumpkin Patch that had 5 cushaws scattered amongst their display. That trip we came home with 5 cushaws — of course I bought all they had. This year Jorge and I moved to Jacksonville, Florida for his job…and I had high hopes that I might find someone selling cushaws since we live so incredibly close to Georgia. As September rolled into October, I lost hope. So while on my trip to Nashville, I bought 3 big cushaws to bring home! They barely fit in our over packed car….but I would have carried them home like babies if I had too!
Then last week, I ran into Walmart to grab some laundry detergent…and you will never guess what I saw?! CUSHAWS! I bought the two best ones in the box and rushed home because I had a plan.
You! You are my plan! For 5 days, today through Friday, I am going to blog about Cushaws! By the end of this week, I know you will be dying to get your hands on one of these babies. You will know what it is, how to clean it/prep it, and have 4 recipes to use it in! It’s all about supply and demand….if the demand goes up, so will the supply…and finding cushaws will be as easy as finding a pumpkin…well at least I hope it will be. 
Ok, so let’s break it down.
You will need a very sharp knife to do this easily. A dull knife will take forever…and can easily slip causing you to cut yourself.
Now, with that super sharp knife I just told you to get, hack off the neck.
Slice the top off the neck and throw it away.
Slice the remaining neck into 1 1/2 to 2 inch pieces.
The neck tends to be the toughest part of the cushaw. When cooking it, plan on cooking it a little longer than the other parts…or just slice it thinner than the pieces from the bottom half.
Slice off the outer rind and throw away.
Set aside the pieces from the neck.
Grab the bottom part of the cushaw and slice it vertically, right down the center.
Scoop out all the seeds/guts using a large spoon. I usually run my knife blade around the edges of the guts before using a spoon. It helps to loosen them for easy removal.
If you like roasted pumpkin seeds, cushaw seeds are just as delicious! Toss them in your favorite coatings and roast away!
Working with one half at a time, slice into large slices, about 2 inches in width.
Again, remove all of the rind from the outer edges and throw away.
Now you should have beautiful, clean cushaw flesh. Tomorrow’s recipe will have you baking the cushaw as is, however the remainder of the recipes will be using pureed cushaw. Pureed cushaw is the equivalent of canned pumpkin…but instead you made it yourself. You can store it in ziplock baggies in the freezer for up to 3 months, or if you aren’t terrified you will kill yourself like I am, can it!
Pureed Cushaw for Recipes
Yield: about 8 cups
Pureed Cushaw can be used in just about any recipe that normally uses Pumpkin. However, cushaw puree has more liquid than pureed/canned pumpkin. So when using cushaw in place of pumpkin, use less liquid than the recipe originally calls for.
Ingredients:
5 lb Cushaw, cored, peeled, and diced
large glass microwave safe bowl with a lid
waterDirections:
In a large microwave safe bowl, place diced cushaw in a single layer. Not all of the cushaw will fit at once; you will have to repeat the steps multiple times.
Add just enough water to start coming up the sides of the cushaw, about 1 inch of water.
Cook on high for 8 to 10 minutes, until the cushaw is easily pierced with a fork.
Using a slotted spoon, transfer cushaw to a blender or food processor. Puree until completely smooth, no lumps.
Cool and use in a recipe or freeze for up to 3 months!
Subscribe via RSS
Subscribe via Email
Follow Me on Twitter
Be a Fan on Facebook
My Pins on Pinterest
Erin — October 23, 2011 @ 11:46 pm
I’ve never seen or heard of one before! I can’t wait to see how you will use it in the next couple weeks! They are a little sexy too
Averie @ Love Veggies and Yoga — October 24, 2011 @ 12:08 am
Thanks for all the info and I love the pic of you holding them. You look like you won the lottery; you’re so happy. Well, you won the cushaw lottery
JulieD — October 24, 2011 @ 1:19 am
Loved your reaction when you saw these! Love your tutorial on how to cut them too…the only squash I know how to cut is yellow summer squash.
Heather of Kitchen Concoctions — October 24, 2011 @ 1:33 am
Very informative! Looking forward to a week’s worth of recipes!
Kathryn — October 24, 2011 @ 4:49 am
I’m gonna put my hand up here and say that I’ve never even heard of cushaws so I’m intrigued to see what you’re going to make with them this week!
Sylvie @ Gourmande in the Kitchen — October 24, 2011 @ 5:15 am
I don’t think I’ve ever tried this, I’m going to keep an eye for it now!
Katrina — October 24, 2011 @ 7:01 am
I’ve never had a cushaw. I like the name. It could be sexy…I need to say it more in a lower voice. I’ll get back to you. haha
Alison @ Ingredients, inc. — October 24, 2011 @ 7:47 am
i am new to this too! Great post
Jeanette — October 24, 2011 @ 8:03 am
I’ve never tried cushaw, but you’ve got my curiosity going now. Thanks for the tutorial on how to prep it, so helpful!
The Mrs @ Success Along the Weigh — October 24, 2011 @ 8:54 am
I’ve seen these but just called them gourds! Had no idea there was a proper name for them. I’ve been schooled! Mahalo!
Katie from Katie's Cucina — October 24, 2011 @ 9:51 am
I had never heard of this until I saw you post about this on Twitter. Can’t wait to attempt to find them and cook with them.
The Cooking Teacher — October 24, 2011 @ 10:49 am
This is awesome! I have never heard of them before, I love learning new vegetables! I am teaching about winter squash this week and we are making pumpkin bread…I just put a picture of cushaw on as a bonus questions. Lets see if these NY kids know what they are! Cant wait to see all these recipes and I hope I can find one to try :c)
Nicole, RD — October 24, 2011 @ 1:29 pm
II am new to cushaws and very intrigued. My eyes are peeled for one now!
Kristy Lynn @ Gastronomical Sovereignty — October 24, 2011 @ 6:50 pm
it’s true – i just scrolled right on down and didn’t even try to guess…. that being said, i laughed when you called me on it
Thanks for educating me on cushaws. I had no idea.
Joanne — October 24, 2011 @ 9:57 pm
Well I’ve heard of cushaw before but tragically I’ve never tasted it! I think a visit to the south is in order!
The Novice Chef » Cinnamon Baked Cushaw — October 25, 2011 @ 12:45 am
[...] we start with some of that lovely Cushaw that you carved up. Lay it flat in an oven safe glass dish that was sprayed with your misto or [...]
The Mom Chef ~ Taking on Magazines One Recipe at a Time — October 25, 2011 @ 12:21 pm
I never knew. I like the color of the flesh very much! I already knew since I came over from facebook and the picture was there. If not for that though, I’d not have had a clue.
angela@spinachtiger — October 25, 2011 @ 7:24 pm
I had no idea about a cushaw and that’s why I love reading blogs. Enjoying your sense of humor too. Now I”m must go find one.
The Novice Chef » Cranberry Cushaw Bread — October 26, 2011 @ 1:06 am
[...] you haven’t been able to find a cushaw yet, don’t fret! You can still try out this recipe! I personally think that this particular [...]
ErinsFoodFiles — October 26, 2011 @ 11:42 pm
Girlfriend, I cannot believe how mega excited you are about a squash! (insert Erin/pumpkin joke) Just kidding. I guess I didn’t realize they were regionally specific!
La. country girl — November 23, 2011 @ 9:49 pm
My dad called them “top the ground sweet potatoes”. Most of the time my mom made pies or baked them like yams with nutmeg, butter, sugar etc. Other times she’d smother it with the seasoning, shrimp and ham. It’s just good
Debbie — July 5, 2012 @ 1:25 pm
I found your blog today and as I know I’m a little late I had to tell you cushaw story. I have an odd shape bed beside my patio that use to have roses in them but they would not grow. so we gave up. Due to some health problems it became a grass bed. I have a 5 year old granddaughter who is always wanting to plant some seeds. Late spring of this year I noticed that we had 2 tomato plants growing in the weed of this bed. The about a week later I was outside and noticed that I had a mystery plant growing in the weeds and one growing at the edge of the patio near the stepping stones. Every one has made a guess as to what was growing. My mom thought it was zucchini, so I got online and looked up zucchini and sure enough the leaves and flowers looked like zucchini. To this point there was only blooms on no fruit on the plants. I has gotten really tired of watching and nothing happening so I quit looking at them. Early this week I went out back and low and behold I had 2 pieces of fruit. My mom says make a picture and let me see. Now I know that I have cushaw growing and really wish that you were close by I live outside of Memphis. One plant only has about 5 one them the other plant is a little behind. They are easy to grow need just a little bit of room to run apparently need no fertilize and when sowing seed they don’t need any special care. It’s so easy a 5 year can grow them. I know it is lengthy but I also have a recipe for you.
This is one of those southern recipes they I can only tell you what I put in not how much.
Puree your cushaw and to that add sugar, eggs (1-2) and about 1/4 to 1/2 tsp butternut flavoring mix well pour into a greased baking dish and cook until center is firm.
Jessica replied: — July 5th, 2012 @ 1:51 pm
Too funny! I wish they were as easy to grow here in Florida…but our weather is sometimes not the greatest for squash.
Thanks for the recipe! I can’t wait to give it a go this Fall when I get another cushaw!
Mary — October 27, 2012 @ 6:04 am
I just found your blog today, so sorry to seem out of the loop, but I had to share. My dad (he is from Kentucky) grew cushaw when we lived in Wyoming, and as a grown independent woman I have not had it since then. This past weekend I about had kittens when I found 2 cushaw at our central market that were bigger than my toddler! I was so excited! I am currently scouring the internet for recipes as I only really know one way to cook them, which is baked with brown sugar (how my dad always made them). So a great big thank you for sharing your recipes!
Michele — November 10, 2012 @ 11:03 am
I just found your blog today! And am quite excited! My aunt bought a cushaw a few years back from a Walmart. My uncle decided to plant the seeds from that cushaw and low and behold they grew….in Ohio!!!!!! My uncle has a wonderful cushaw patch going and we are constantly looking for recipes to use it in!! Can’t wait to see what recipes you have listed!!!
Connie — November 19, 2012 @ 6:07 pm
Found this today and had to share. Here in Kentucky this gourd is used quite a lot in outside fall decorations ~ such a shame to see them wasted. For my family Baked Cushaw is a staple at Thanksgiving & Christmas dinners.
To prepare, cut up as directed, place cushaw in a stockpot & cover with water. Cook on stovetop until fork tender. Drain. Place drained cushaw in casserole dish or large bowl. Add sugar, cinnamon and nutmeg, can’t give exact measurements because this is to suit your taste. Stir to mix together, if done in bowl then transfer to a casserole dish. Dot top with butter then cook in 350 degree oven, usually about 30-40 minutes. Yum, Yum, this is delicious and my mouth is watering in anticipation as I write this.
Got my cushaw in the kitchen just waiting for the knife and cutting board.
Enjoy!
Jessica replied: — November 20th, 2012 @ 12:38 am
Oh fun! I haven’t been able to find a Cushaw this year, but hopefully next year I will find one and can make this! Sounds AMAZING!
Breaking ground for tradition: Heirloom seeds bring us back to healthy ways - Wellbound Storytellers — April 19, 2013 @ 10:56 am
[...] deal, however, will be when I start my Osage Corn later in the week. I will also be planting some Cushaw Squash and a Hidatsa Red Bean, if I cannot find a Southern Plains [...]