Ahhhhh, Cushaaaaawwwww

December 1, 2010

 

OK, there is snow on my winter squash, it’s time to cook it!

Did you know that those lovely decorations you put out in October are edible?

Yup – just like a pumpkin, you can eat ’em.

Here’s how I do a Cushaw (that giant green and yellow striped gourd looking thing):

Step #1 –  Hack it up into pieces that will fit in your oven (scrape out seeds)

Step #2 – Roast at 350 degrees until it is fork tender.  It  will look like this:

 

(for size comparison, this is the big part of the cushaw in a 9″x13″ pyrex)

Step #3 – after it cools a bit, scrape out the flesh and run it through one of these:

 

(if you’re not lucky enough to have a food mill, zap it in your food processor or go all Fred Flinstone on it and smash it with a potato masher or a fork)

It will look like this.

That’s all there is to it – now you have cushaw puree.  You can use it anywhere you would use pumpkin – muffins, pancakes, smoothies, pies, etc.

Here’s how the hubby and kiddos like to eat it (with cinnamon, salt, maple syrup, and a little butter)…

Cushaw squashes are HUGE – I freeze it a cup at a time in Ziplox.  When a recipe calls for pumpkin, I just grab one of these out of the freezer.

Don’t forget to roast the seeds!

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