Easy Creamy Cinnamon Baked Cushaw Squash Dessert Recipe! (2024)

FAQs

What is the inside of a cushaw squash? ›

The interior of the squash reveals light yellow to pale orange flesh that is mildly sweet, with large, edible seeds. Various iterations and cultivars of cushaw are beginning to arrive at market. The most recognizable form of cushaw has distinctive frosted green-and-white bands.

I found an easy way to cut and store these cushaw (or any other winter squash) and they can be put in a freezer bag and frozen. I've found that it isn't even necessary to pre-freeze on a baking sheet to keep them from sticking together.

The flesh is light-yellow; it is mild and slightly sweet in flavor; meaty in texture and fibrous. It is sometimes called cushaw pumpkin and is often substituted for the standard, orange, jack-o-lantern pumpkin in pie-making. The cushaw has a green summer squash flavor and scent to it.

The green-striped cushaw is a pear-shaped squash that is usually used fully ripe as a winter squash, but can be eaten when very young as a summer squash.

Nutritional Benefits:

Cushaw squash is an excellent food choice for people on a low-calorie diet. It also has minerals, carotene, vitamins A, vitamin B, and vitamin C.

Curing is simply storing winter squash at a warm temperature with good air circulation for a period of time, usually 10 to 14 days.

Spread the cubes or slices on a parchment-lined baking sheet in a single layer. Freeze at least one hour, or until fully frozen. Transfer the frozen squash to a zip-top bag, remove as much air as possible, and store in the freezer for up to a year.

Storage Conditions

Squash store best at an even 50°F in a dark place. This could be a cool and dark shelf, cabinet, or drawer in the kitchen, pantry, or closet. They also store well in a warmer section of the root cellar such as on the top shelf.

Honeynut Squash: The sweetness and flavor made this a clear winner. Delicata Squash: This is actually tied with acorn squash and both are similar in texture and flavor which is why they are ranked at the top.

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.

How long does it take for cushaw squash to mature? ›

It will take approximately 105-120 days to mature. The plant loves the sun and heat but can survive a few light fall frosts (28-32°F) if needed to get fruit to maturity. Pick when you see the stems drying up and full color on the fruit.

Grab the bottom part of the cushaw and slice it vertically, right down the center. Scoop out all the seeds/guts using a large spoon. I usually run my knife blade around the edges of the guts before using a spoon. It helps to loosen them for easy removal.

The only cooking preparation where the seedy core of summer squash is removed is for stuffing them. Otherwise, that's part of what you eat. The seeds are soft and pretty much the same texture as the flesh.

A summer squash, meaning it is harvested before it reaches full maturity, crookneck squash has a thin, flavorful skin to go with its mild, almost buttery flavor and tender, watery flesh. Its skin is a creamy yellow color, and its flesh is ivory-white with relatively few seeds (which themselves are soft and edible).

Acorn squash (Cucurbita pepo var. turbinata), also called pepper squash or Des Moines squash, is a winter squash with distinctive longitudinal ridges on its exterior and sweet, yellow-orange flesh inside.

The acorn squash is shaped like its namesake, and has a green exterior and yellow-orange flesh. It has a mild flavor and is great for roasting or stuffing.