• Skip to main content
  • Skip to header right navigation
  • Skip to after header navigation
  • Skip to site footer
Wellness Mama script logo

Wellness Mama®

Simple Answers for Healthier Families

  • About
  • Favorites
  • Podcast
  • Blog
  • Shop
  • Health
  • Natural Home
  • Motherhood
  • Mindset
  • Natural Remedies
  • Beauty
  • Organization
  • Travel
  • Reviews
  • Recipes
How to use a cushaw squash and why you should get one today
  • Recipes
  • Side Dish Recipes
  • Soup & Stew Recipes

6 Ways to Use Cushaw Squash (and Why You Should Buy One)

Katie WellsNov 9, 2015Updated: Jul 30, 2019
Reading Time: 6 min

This post contains affiliate links.
Click here to read my affiliate policy.

Jump to Recipe
Wellness Mama » Blog » Recipes » 6 Ways to Use Cushaw Squash (and Why You Should Buy One)
Table of Contents[Hide][Show]
  • What is a Cushaw Squash?
  • Preparing a Cushaw
  • How to Preserve Cushaw Squash
  • Ways to Use a Cushaw+−
    • 1. Roast It
  • Roasted Cushaw Squash Recipe+−
    • 2. Cushaw Soup
    • 3. Pumpkin Pie Spiced Cushaw
    • 4. Lemon Pepper Cushaw Recipe
    • 5. In a Smoothie
    • 6. Roasting the Seeds

The cushaw squash is not one that is readily found in the grocery store, but one pass through your local farmer’s market or pumpkin patch and you will likely see one. They are hard to miss with their vibrant green stripes and large size. Because of it’s size, I resisted buying one for quite some time because I was intimidated by the thought of trying to use it all!

When I finally worked up the courage to go for it, I was pleasantly surprised. I bought it at a local pumpkin patch for just $4.00 and I was determined to use every last bit of it. As it happens, this squash is extremely versatile and with the help of my little taste testers, we had no trouble finding several delicious ways to use it!

What is a Cushaw Squash?

The cushaw is a variety of winter squash and is originally from the south of Mexico. It is a large (sometimes up to 20 pounds!) squash with a characteristic green and white striped pattern. It has a mildly sweet taste and behaves like a pumpkin or delicata squash when it is cooked. It is high in vitamins C and A which make it excellent for your immune system.

After its wonderful flavor and affordable price, my favorite thing about this squash is that it is resistant to the squash vine borer which has wreaked havoc on my own squash plants on more than one occasion. This makes it easy to grow your own and because it preserves so well, you can enjoy cushaw all year long.

Green ebook cover with spices, bears, and veggies on a table

Meal Prep!

Busy? Save Time + Eat More Protein

With my High-Protein (Family-Friendly) Bulk Meal Prep Guide. This saves me so much time each week and keeps my family fueled! Download it free here:

So let’s recap: the cushaw squash is easy to grow, resistant to pests, easy to store, versatile to cook with, good for you, inexpensive, and yummy! What are you waiting for? Let’s get started!

Preparing a Cushaw

Preparing CushawI have talked before about freezing a cushaw in cube sized pieces in order to keep it for later use, but there are many other ways to use and prepare this type of squash. I began by washing the dirt off of the skin and cutting off the stem. I then sectioned it into 3 large pieces by cutting the neck into two sections, leaving the large bulb shaped bottom for last. I joked that I would need a hack saw to get through it, but it was actually no more difficult to cut through than a large pumpkin.

How to Preserve Cushaw Squash

The top section of the neck I sliced in half the long way. I peeled the skin off the first half with a vegetable peeler and cut it into 1” cubes. The other half I sliced it into 1” wedges. I did not peel the skin off because I didn’t feel it was necessary. The wedges and cubes would be used to make a simple roasted side dish.

Moving on to the middle section, I again peeled it with the vegetable peeler and began cutting it into 1” cubes until I had 2 pounds (or 10 cups). These would be for squash soup. The rest I cut into ½” cubes and divided this pile in half. I allotted about 4 cups to make a sweet dish and the other 4 cups to be saved for a delicious side.

Steaming CushawNow for the bottom piece. I cut it in half and scooped out the seeds. Save them! They make a wonderful roasted snack. Don’t worry about peeling this part. I cut it into large hunks and put it in a steamer basket. I was (barely) able to fit it all into the steamer basket in my large stockpot. I added about 3 inches of water to the pot and steamed for about 20 minutes, then tested it after 20 minutes by poking it with a fork in several places to make sure it was all tender. Once it was done, I pulled it out one piece at a time and, using a knife, cut away the skin. It came off very easily. Then, I put all the flesh back into my stockpot (removed the water first) and pureed it with an immersion blender. You can also use a food processor or high powered blender for this part, but immersion blenders make the job so easy!

This is where this squash really made me happy. Once it is pureed, you can literally do anything with it! It can be used as a substitute for pumpkin puree to make muffins, pie, cheesecake, lattes, pancakes, and chili just to name a few. I made smoothies and then froze the rest in 1 or 2 cup quantities to use later.

Ways to Use a Cushaw

1. Roast It

Perhaps the easiest way to use a cushaw squash (or any winter squash really) is to simply roast it in the oven. Any desired spices can be used and you can customize this however you’d like. I often make big batches of roasted squashes and other vegetables on the weekend and have in the fridge to add to soups, casseroles, or other meals on busy nights.

Roasted Cushaw

Roasted Cushaw Squash Recipe

Katie Wells
4.10 from 21 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Servings 6 -8
Calories 124 kcal

Ingredients
  

  • 6 cups cubed or sliced cushaw peeled
  • 2 TBSP  olive oil
  • 1 TBSP dried rosemary
  • 1 tsp  sea salt

Instructions
 

  • In a large bowl, toss cushaw cubes with olive oil, rosemary, and sea salt.
  • Spread evenly on a large baking sheet.
  • Cook in 400°F oven for 15 minutes.
  • Stir and cook for 10 minutes more.

Notes

To make roasted slices instead of cubes:Brush or spray with olive oil. Lay flat on a baking sheet. Sprinkle with sea salt and rosemary. Bake for 25 minutes, flipping halfway through.

Nutrition

Serving: 1cupCalories: 124kcalCarbohydrates: 21.9gProtein: 1.8gFat: 5gSaturated Fat: 0.7gSodium: 396mgFiber: 6.8gSugar: 4g
Tried this recipe?Let us know how it was!

Like this recipe? Check out my new cookbook, or get all my recipes (over 500!) in a personalized weekly meal planner here!

2. Cushaw Soup

Cushaw Squash SoupThe natural sweet taste of cushaw lends itself perfectly to a sweet and savory soup. Naturally gluten free and dairy optional, this soup is delicious on its own. For a full meal,  consider adding some pre-cooked chicken or sausage for protein.

Click here for the recipe.

3. Pumpkin Pie Spiced Cushaw

Cinnamon Cushaw SquashCushaw’s sweet taste and firm texture make it similar to apples when seasoned with honey and cinnamon. For a healthy and delicious dessert in just a few minutes, saute some cushaw cubes in a large skillet with some butter, honey, coconut milk, and pumpkin pie spice to create a taste similar to baked apples.

Feeling like an overachiever? A cushaw can literally be dinner (as a soup) and dessert (like this recipe) in the same day with several pounds left over to freeze for another meal, considering you can usually get one of these for under $5.00, that is an amazing deal! View the recipe here.

4. Lemon Pepper Cushaw Recipe

Savory lemon pepper cushaw squash recipeLemon pepper makes everything better … at least in my opinion. I started making my own lemon pepper seasoning years ago and I add it to everything along with some garlic powder and salt. I’m convinced that practically any spice would pair well with winter squash because of the mild flavor (curry powder anyone?), but I really love this savory lemon-pepper flavored cushaw squash recipe. Check out the recipe here.

5. In a Smoothie

Pumpkin Pie Spice Smoothie with Cushaw squashNot sure about the idea of putting squash in a smoothie? Since cushaw squash makes a great substitute for pumpkin in recipes, it is perfect in a pumpkin pie smoothie. It is slightly more sweet than pumpkin and naturally high in vitamins. It pairs well with pumpkin pie spice, coconut milk, banana, yogurt, and honey in this recipe. Here’s my cushaw pumpkin pie spice smoothie recipe.

6. Roasting the Seeds

How to roast winter squash seedsAnd if you didn’t get enough out of your squash already, you can toast the seeds for a tasty, crunchy snack. Seasoning them is a matter of preference. You could sprinkle them with cinnamon and a drizzle of honey for a sweeter snack or use any combination of your favorite spices. Just don’t forget to save a few and dry them to grow next year, they are easier to grow than pumpkins and can substitute for most winter squash. You can probably grow a big crop with just a few seeds in a small area of your backyard. Check out how to roast cushaw seeds here.

Have you ever cooked with cushaw squash? Let me know your favorite way to prepare it below!

Category: Recipes, Side Dish Recipes, Soup & Stew Recipes

Share this article

FacebookTweetPinLinkedIn
Print / PDF / Email

About Katie Wells

Katie Wells, CTNC, MCHC, Founder of Wellness Mama and Wellnesse, has a background in research, journalism, and nutrition. As a wife and mom of six, she turned to research and took health into her own hands to find answers to her health problems. WellnessMama.com is the culmination of her thousands of hours of research and all posts are medically reviewed and verified by the Wellness Mama research team. Katie is also the author of the bestselling books The Wellness Mama Cookbook and The Wellness Mama 5-Step Lifestyle Detox.

  • All Posts

You may also enjoy these posts…

coconut aminos- gulten and soy free alternative to soy sauce

Why Coconut Aminos Should Be in Your Kitchen (+ Ways to Use)

Do You Have a Stinking Gut? (And Why You Should Want One)

Savory lemon pepper cushaw squash recipe

Lemon Pepper Cushaw Squash Recipe

Hidden sources of BPA and why alternatives may be worse

Hidden Sources of BPA (And Why You Should Care)

Can l-glutamine help with leaky gut

Should You Use L-Glutamine for Leaky Gut?

Why you should never eat vegetable oil or margarine

Why You Should Never Eat Vegetable Oil or Margarine

Reader Interactions

Discussion (22 Comments)

  1. Donna

    September 5, 2016 at 9:12 PM

    Wellnessmama, have you ever pressure canned this squash? I am going to try canning butternut squash soon, and am wondering if this one would be good that way too.

    Reply
  2. Suze

    August 5, 2016 at 12:44 PM

    5 stars
    Currently growing them in garden. These are Lincoln cushaw from Lincoln farm. They are white skinned, orange inside. Fixing first one right now by boiling in large pot to soften. Then plan to fix like pumpkin pie, without crust.

    Reply
  3. Cheryl

    July 16, 2016 at 2:15 PM

    So happy to find this post….ardently the seed company put Cushaw squash seeds in the cantaloupe packet…and I now am growing a bumper crop of cushaws!! I had never even heard of them before! Missing the cantaloupe but excited to try these recipes for Cushaw!

    Reply
  4. Marybeth

    February 22, 2016 at 7:27 AM

    Do you have any seeds to SASE?

    Reply
    • Janny

      September 28, 2016 at 8:22 AM

      Do you still need seeds? I have plenty from one I used yesterday.

      Reply
  5. Debbie A.

    January 6, 2016 at 10:48 AM

    Wonderful! Bought my first cushaw which weighed in at 17 lbs and want to preserve it to get the most out of it. Did you cook the neck cubes and slices before freezing?

    Reply
    • Wellness Mama

      January 6, 2016 at 3:00 PM

      Nope, just chopped and froze. I’m sure that other sources would recommend blanching or cooking first, but I had great results with just freezing it so I always skip the extra step.

      Reply
    • Debbie Anemaet

      January 6, 2016 at 5:56 PM

      That’s great! Thanks for the quick reply. I checked it out online and sources like Allrecipes said you can just freeze them raw too.

      Reply
  6. Ruby Browning Vice

    November 15, 2015 at 6:39 PM

    I was raised up on cushaw. It makes much better pies than pumpkin. Just cube and cook in water until soft, Drain, mash, then drain excess water off. Use any pumpkin pie recipe except use cushaw. Also it is delicious cubed, cooked until slightly soft, drain, then put lots of butter, sugar and sprinkle of cinnamon and cook in a pyrex dish in oven for about 30 minutes. Good with meatloaf & soup beans or anything. You can also bake slices in oven. Coat with olive oil (coconut oil) or butter, sprinkle brown sugar and cinnamon on top and bake until soft. Youcan cook, drain, mash, and drain excess liquid, then freeze in containers amounts for recipes you may use.

    Reply
    • Robin

      October 15, 2019 at 5:29 PM

      I think what I use must be a cushaw, but they are white/creamy colored, no stripes. Large, orange inside. My father-in-law grows them, and now we do, but he calls them ‘crookneck squash’. We also cook and drain, then drizzle with butter and cinnamon/sugar, and a little Karo syrup drizzle and bake–so light, not dense at all. Delicious. Can’t decide whether it counts as a vegetable side, or a dessert.

      Reply
      • Barbara

        October 12, 2022 at 3:52 PM

        I had a 20# cushaw that I made soup with last night and two pies today and still have a quart of puree left over. Cushaws are green and white stripe, sometimes with a blush of orange. The crookneck squash is what the Amish use to make pumpkin pies. They also call them gooseneck squash.

        Reply
  7. Mandy

    November 10, 2015 at 10:44 AM

    Do you think I could find one of these squash in Alabama? I love squash of all types and I want to try one!

    Reply
  8. Courtney Thomas

    November 10, 2015 at 3:16 AM

    I used them last year in fritters (shredded), risotto (roasted), enchilladas, Mac and cheese, and pancakes. Soooo tasty!

    Reply
  9. Mary

    November 9, 2015 at 1:23 PM

    5 stars
    Buying one asap! Thank you!

    Reply
  10. jennyann

    November 9, 2015 at 1:06 PM

    Love the cushaw and never heard of it until we moved to GA. I use it in a pie (like Pumpkin) but flavor with lemon, nutmeg and cardamon. Also use as any pumpkin muffin/doughnut recipe with the same spices. My family prefers cushaw to pumpkin bc of the light taste.

    Reply
Newer Comments »

Join the Conversation... Cancel reply

Your email address will not be published. Please read the comment policy.

Recipe Rating




The information on this website has not been evaluated by the FDA and is not intended to diagnose, treat, prevent, or cure any disease. By accessing or using this website, you agree to abide by the Terms of Service, Full Disclaimer, Privacy Policy, Affiliate Disclosure, and Comment Policy. Content may not be reproduced in any form. Ads provided by CafeMedia Family & Parenting Network. Displayed ads do not constitute endorsement or recommendation by Wellness Mama.


Content

  • Home
  • About
  • Blog
  • Podcast
  • Favorites
  • Wellnesse

Support

  • Newsletter
  • Podcast Application
  • Medical Review Board
  • My Books
  • Sitemap
  • Contact

Policies

  • Privacy Policy
  • Terms of Service
  • Full Disclaimer
  • Affiliate Disclosure
  • Promo Guidelines
  • Comment Policy

Join the
Wellness Mama Tribe!


Copyright © 2023 · Wellness Mama® · All Rights Reserved · Powered by BizBudding