My dad gave us some cushaw squash starts and they really took off this summer. From a single vine, we’ve gathered about ten 15-20 pound cushaw squash. We’ve made pies, bread, soup, casseroles and baked herb squash. We’ve given away several of cushaws, and as much as I’ve cooked, we’ve only gone through 1.5 of them so far on our own.
Marnie with her friend, Lisa, in Kentucky. We brought her a cushaw squash to show to her 3rd grade class. They’ll be making some cushaw pie this year.
We love the pies. I make them like I make pumpkin pies using my mom’s pumpkin pie recipe.
I cut and cube the squash, removing the peel as I go. Boil the cubes for about 10-15 minutes or until tender. Then, drain the cubes and mix the following in a Vitamix (or blender):
- 5-6 cups of cooked cubed cushaw squash
- One 15 oz can of evaporated milk,
- 2 tsp of cinnamon,
- 1/4 tsp of nutmeg,
- a dash of cloves,
- 2 tsp vanilla,
- 2 cups sugar,
- 1/2 to 1 tsp of pink Himalayan salt.
Blend until smooth. Taste the mixture and make sure it’s how you like it and adjust if you need to.
- Blend in 4 raw eggs.
Pour into 3 uncooked pie crusts. Bake for about 50 minutes at 375 degrees Fahrenheit or til the pies are set. Top with whipped cream.
