Cushaw Squash Recipes Perfect For Fall

As the days grow shorter and the nights cooler, it’s time to get cozy and enjoy comforting foods of the season. Cushaw squash is a unique varietal of winter squash that’s perfect for baking and making all sorts of delicious dishes. Here are three of our favorite cushaw squash recipes to make this fall.

Roasted Cushaw Squash

The simplest way to prepare cushaw squash is also the most delicious. Start by preheating the oven to 425F. Cut the squash in half and scoop out the seeds. Rub the cut side of the squash with olive oil, salt, and pepper. Place cut-side down in a baking dish and roast for 30-35 minutes until the flesh is tender. Scoop the squash out of its skin and serve.

Cushaw Squash Soup

This creamy soup is a great way to warm up on a chilly autumn day. Start by heating a tablespoon of butter in a large pot. Add a diced onion and cook for five minutes. Add four cups of diced cushaw squash, four cups of vegetable stock, and a teaspoon of salt. Bring to a boil, then reduce heat and simmer for 20 minutes until the squash is tender. Use an immersion blender to puree the soup until smooth. Serve hot with a dollop of sour cream.

Cushaw Squash Pie

Cushaw squash is a great stand-in for pumpkin in classic pies. Preheat the oven to 375F and prepare one unbaked pie crust. In a large bowl, combine one cup of canned cushaw squash, one cup of sugar, one teaspoon of ground cinnamon, and a pinch of salt. Beat in two eggs, then stir in one cup of evaporated milk and a tablespoon of melted butter. Pour mixture into the pie crust and bake for 45 minutes until the top is golden. Serve warm with a dollop of whipped cream.

Cushaw squash is a delicious and versatile winter squash that’s perfect for baking and making all sorts of comforting dishes. Try these three recipes for yourself and enjoy the flavors of fall!