If you haven’t already, you owe it to yourself to try the humble and delicious cushaw squash. There are dozens of ways to use this inexpensive heirloom squash and it is one of the least expensive winter squashes available.
What is a Cushaw Squash?
When you can find one, a good size (15-25 pound) cushaw squash typically runs just a few dollars, making it an incredibly nutritional bang for the buck. High in vitamin C and beta carotene, it has a taste almost like a mixture of acorn squash and butternut squash.
It is easy to preserve even without cooking or blanching first, and a whole squash can last months in a cool place in your home.
Squash for Dessert?
The best part in my opinion? Cushaw tastes great with savory or sweet spices, making it versatile enough for both dinner and dessert in the same day. This recipe tastes like baked apples, except you use cushaw instead and season with butter, honey, and pumpkin pie spice.
Pumpkin Pie Spiced Cushaw
This dessert comes together in just 20 minutes from start to finish and has a wonderful fragrant aroma and rich flavor. Let the kids help season and stir on the stove and they’ll love to try out their delicious creation. Adjust the honey and pumpkin pie spice up or down to suit your taste buds and top with chopped nuts or fresh whipped cream for added flair.
This cushaw recipe is super quick to make stove-top (as the directions detail below), but to double or triple the batch, you can also bake it in the oven in a large baking dish at 400 degrees for about 20 minutes. Feeling daring? Try subbing cushaw in other dessert recipes that call for apples like pies or cobblers.
Pumpkin Pie Spiced Cushaw Recipe
Prep
Cook
Total
Yield 8 servings
Skillet baked cushaw squash flavored with honey and pumpkin pie spice is a sweet and inexpensive alternative to baked apples. A great way to use this delicious heirloom squash.
Ingredients
- 4 TBSP butter or coconut oil
- 4 cups cushaw, peeled and cubed
- 1 TBSP honey
- 1 tsp pumpkin pie spice
- 2 TBSP coconut milk
Instructions
- Melt butter or coconut oil in a medium skillet over medium heat.
- Add cushaw and cover.
- Simmer, stirring occasionally for 5 minutes.
- Stir in honey and pumpkin pie spice.
- Simmer for 2-3 minutes or until tender.
- Add coconut milk and cook for 2 minutes more.
Notes
Optionally, top with whipped cream and chopped nuts for extra fun!
Nutrition Facts
Serving Size 1/2 cup
Amount Per Serving | ||
|---|---|---|
Calories 113 | ||
% Daily Value | ||
Total Fat 7.3 g | 11% | |
Saturated Fat 4.7 g | 24% | |
Cholesterol 16 mg | 5% | |
Sodium 5 mg | 0% | |
Total Carbohydrates 13.2 g | 4% | |
Dietary Fiber 3.3 g | 13% | |
Sugars 4.2 g | ||
Protein 1 g | 2% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Like this recipe? Check out my new cookbook, or get all my recipes (over 500!) in a personalized weekly meal planner here!
Ever tried cushaw? What is your best simple 20 minute dessert recipe?
Reader Comments