CUSHAW PIE
This is a family recipe from the kitchen of my much-missed mamaw, Avis. Nothing says "holiday" to me like cushaw pie, and I never even had regular pumpkin until much later in life (and have always preferred cushaw)! Note: Cushaws are often sold as decorative gourds, but they're entirely edible and taste kind of like pumpkin, but milder. They're orange-and-white striped when they're unripe, and green-and-white striped when they're ready to cook. (PREP TIME does not include cooking or draining the cushaw.)
Provided by Lena6135
Categories < 4 Hours
Time 1h15m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Sift together sugar and spices and add to cooked, pureed squash.
- Beat in eggs one at a time.
- Add cream and mix well.
- Bake in unbaked pie shell 10 minutes at 450, then 40 minutes at 350. (If you use a deep dish pie crust, add an additional 15-20 minutes to the last leg of cooking.).
- Pie is done with the edges are set and brown but the middle still has just a bit of movement, like a custard. A knife or toothpick inserted should come out clean.
- Cool completely on a rack before cutting or refrigerating. Can be eaten immediately, refrigerated for a few days, or frozen for later enjoyment.
- COOKING THE SQUASH:.
- Cushaw is easiest cooked by cutting it length-wise (this will take a little muscle and a serrated knife or small, clean hand saw), removing the inner pulp and seeds, and then baking the hull, skin still on, in a 350 degree oven on a lined baking sheet. It's done when the flesh is soft and the skin slides off easily - about 1 hour.
- It can be cooked more quickly by slicing the gourd lengthwise, then cutting away the rind and cutting the cushaw flesh into chunks. Boil or steam until fork-tender.
- Puree the cooked cushaw flesh, rind/skin removed, in a food processor or blender in small batches until it is smooth and lump-free. You can also use a potato masher for a more rustic feel, but the resulting pie will be more lumpy, rather than a smooth, custard-like texture.
- Be sure to drain the cushaw thoroughly or the pie will end up too watery. I usually put the cooked, pureed pulp in a strainer, place the strainer over a bowl, and then cover and refrigerate overnight.
- One cushaw will render enough pulp to make several pies, depending on the size. The leftovers freeze wonderfully in 1 cup portions and will save you from having to process it all again next time!
OLD-FASHIONED CUSHAW PIE
Early in the summer, I found an unknown plant growing in my front garden. Think it might be a squash vine, I let it grow and discovered cushaws! Sweet like pumpkins but very green, they make perfect, delectable pies.
Provided by SouthernSon
Categories Fruits and Vegetables Vegetables Squash
Time 1h20m
Yield 16
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add squash, cover, and steam until very tender, 15 to 20 minutes.
- Blend squash in a blender until smooth. Pour 6 cups squash puree into a large mixing bowl. Reserve any extra squash puree for a separate use.
- Stir cream, honey, eggs, molasses, cinnamon, ginger, 1 teaspoon salt, allspice, and nutmeg into 6 cups squash puree; whisk until smooth. Cover and set aside.
- Mix flour and 1 teaspoon salt together in a bowl. Cut butter into flour mixture; add water and mix well. Add more flour to dough if it is too wet. Cut dough in half and roll onto a floured work surface; form into two 10-inch circles. Press dough into 2 pie pans and pour squash filling into each.
- Bake in the preheated oven until a knife inserted in the center comes out clean, 40 to 50 minutes. Cool slightly before serving.
Nutrition Facts : Calories 460.1 calories, Carbohydrate 53.5 g, Cholesterol 131.8 mg, Fat 27.3 g, Fiber 2.2 g, Protein 5.6 g, SaturatedFat 16.5 g, Sodium 398 mg, Sugar 31.7 g
CUSHAW CASSEROLE
A cushaw is similar to a pumpkin. I cut it in half and take out seeds, then fill cavity with a little water, cover with foil and bake at 350 degrees until tender.
Provided by Tonkcats
Categories Vegetable
Time 55m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350F and lightly grease a baking dish.
- Mix in order: cushaw, sugar, margarine, milk, egg and flavorings.
- Bake 45 minutes to 1 hour.
PROCESSING CUSHAW SQUASH
Processing cushaw squash puree for freezing to use in pies and soups.
Provided by Josten Fish, Registered Dietitian
Categories Vegetables
Time 6h45m
Number Of Ingredients 1
Steps:
- Using an electric knife cut squash into large pieces to fit into baking pan. Scoop seeds out of squash.
- Add 1/2 inch of water to the bottom of a large roasting pan and pile squash into pan. Cover with aluminum foil and bake at 250-350°F for 3 hours.
- Allow to cool a little while once removed from the oven and cut away from skin. Process in a food processor or blender until puree consistency.
- Pour into individual freezer bags to freeze.
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- Use a 3-4 pound pumpkin or squash or cut off a 3-4 pound section of a larger squash. Cut in half and scrape out any strings and seeds from inside. Cut into pieces no bigger than 2 inches thick.
- Place in a steamer basket fitted into a large pan over about an inch of water. Cover and steam until squash is tender when poked with a knife, from 20-30 minutes depending on size. Remove from heat and allow to stand, covered, until cool enough to handle. (You can also steam it in a pressure cooker or Instant Pot; the time will depend on the thickness of the squash. Start with 5 minutes at high pressure and allow pressure to naturally release. If your pumpkin is very thick, cook under pressure for 8-10 minutes.)
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- Coat an oven safe glass dish with butter or a non stick spray. Arrange cushaw slices into an even, flat layer along the bottom of the dish. You do not want the cushaw slices packed in too tightly. Leave a little wiggle room for cream along the sides of each slice.
- Give each cushaw slice a heavy sprinkle of cinnamon. Then follow up with some fresh grated nutmeg. Lastly, sprinkle the brown sugar all around the pan. Don’t worry about being precise, just make sure each piece is brown sugared!
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- Cut squash in half lengthwise; remove seeds and any fibrous material from center of squash. Cut squash into smaller pieces and place in a shallow baking dish; cover tightly. Bake at 350° for 1 hour and 15 minutes or until tender.
- Remove squash from baking dish. Remove pulp from squash; discard skin. Mash pulp well using a fork. Drain thoroughly.
- Combine mashed squash, butter, sugar, 1 teaspoon cinnamon, 1 teaspoon nutmeg, and rind in a large Dutch oven. Cook over medium heat 45 minutes or until thickened, stirring frequently. Add milk and egg, stirring well. Cook 10 minutes, stirring frequently.
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