Cushaw Pecan Pie

Shirley-Braden-Self-240x300 Shirley Braden was diagnosed with gluten intolerance in June 2003. She writes the gluten-free blog, gfe—gluten free easily. She also leads the King George Gluten Intolerance and Celiac Group, which she founded in 2004. Shirley serves on the core council of a large GIG group, as well as contributing to and editing its quarterly newsletter. Her mission is to educate all about the effects of gluten on one’s health and share her gfe approach.

It’s a pleasure to be taking part in Squash Fest and guest posting here at Linda’s! Linda has been sharing and helping the gluten-free community for quite some time with helpful information and delicious recipes on her blog and through her weekly Wednesday roundups, including her challenges to create muffins, casseroles, and more. I very much appreciate her efforts!
 Cushaw Pecan Pie
For Squash Fest, I’m sharing my love of the cushaw squash today. Have you heard of it? Don’t feel badly if you haven’t. I haven’t met anyone in my neck of the blogosphere yet who has. That’s a shame because cushaw is such a delightful winter squash. First of all, cushaws are ginormous. (Yes, ginormous is in the dictionary now.) The ones shown in the photo above are 15 and 18 inches long with the bulbous parts being 8 and 10 inches wide, respectively. (The other deep orange winter squash shown in the photo are about the size of sugar pumpkins, so that gives you a frame of reference for the size of the cushaw.) Cushaw squash can grow even bigger and weigh up to 30 pounds. In a cool, dark place, cushaws can keep up to a year by some accounts, but ours get used up fairly quickly, so I’ve never tested the cushaw’s storage ability to those limits. (I have kept them for about two months in a cold, dark corner of my dining room though.) Per Wikipedia, it seems that in some areas of the U.S., cushaws are sometimes called kershaws. Still not ringing a bell? Well, no matter. Let me tell you more about cushaws, how I learned to love them, and why I like them so much.

One of our friends, Joe, introduced me to cushaws many years ago. Two huge crookneck squashes with a creamy background and what appeared to be green stripes that had been sponge painted on, dwarfed some sugar pumpkins on the porch of his river cottage. I’d never seen these massive squash before, but they looked friendly and interesting (yes, squash can look friendly), so I asked Joe about them. He told me they were cushaw. He was surprised I wasn’t familiar with them. He told me that his parents had grown this hardy winter squash for years to share with their 10 children. Joe said that the plants are prolific; just a few plants will produce many squash. But it was when he mentioned that cushaw is slightly sweeter than pumpkin and could be used any way you would use pumpkin, that’s when my affection headed towards love! And, well, after our first time together, the deal was sealed. I love my cushaw!

Image by hspauldi via Flickr

Large food
A single cushaw squash has relatively few seeds and pulp as you can see from the photo, but provides lots of “meat.” Cushaw puree is only slightly paler in color than pumpkin puree and as Joe told me, it’s actually sweeter than that of the sugar pumpkin. Eating homemade pie using home pureed cushaw or pumpkin is an experience near nirvana in my humble opinion. Oh, incidentally, some folks even refer to cushaw as cushaw pumpkin instead of squash.

However, they are getting harder and harder to find each year around here. Last year, I found none. Zero. Zip. Nada. That meant I had to rely on sugar pumpkins for my homemade pumpkin pies and other pumpkin desserts. Because sugar pumpkins are only sold for a short period locally, my pumpkin baking ended way earlier than my family would have liked.

My friend, Joe, and I only touch base occasionally these days. I believe his parents have passed on and I’m not sure if he grows cushaw himself in his lovely, but small fenced-in garden. When I did inquire if he knew where I could find any cushaw this season, he referred me to a local “pick your own” farm that always has seasonal activities, such as hayrides and Christmas tree cutting. However, when I called, they had no cushaw. The farmer told me it had not been a good year for cushaw with the drought. It seems that this heirloom squash is very heat and disease resistant, but needs summer rain. Because I had already signed up to guest post on cushaw for Squash Fest, I was starting to get worried.

I started looking online to see if there were any farmers’ markets within traveling distance that might have vendors selling them. I didn’t locate any local purveyors of cushaw, but I did learn a bit more about them on sites like Slow Food USA. Plus, I found out that my difficulty in finding them was not that unusual.

“While the green-striped cushaw is not endangered per se, it tends to be grown in small batches, often for private use, and is not widely available in retail markets. It is a prized foodstuff in various culinary cultures, including to some southwest Native Americans, to the southern Appalachians, and to the Louisiana Creoles and Italians.”

Furthermore, the Slow Foods USA site states that the cushaw is “believed to have been domesticated in Mesoamerica sometime between 7000 and 3000 B.C. It’s one of the most popular squash among the Hopi, Akimiel O’odham, and the Tohono O’odham who save seeds from previous crops.”

When we were on our way to our mountain property recently, we passed by a local nursery that always has a large assortment of pumpkins in the fall. This time I looked over quickly, and I immediately saw some cushaw! In a flash, I turned around and we headed back. There were the beauties—five of them—the only ones the nursery had. We happily snatched them up. The sales person told us it was the first year they’d sold cushaw; it was meant to be. I sure hope they’ll offer cushaw again next year.

Because our home is in the woods, I don’t have enough sunlight to grow a garden myself (and we have a hungry deer population that decimates just about everything in my yard that does grow), However, if any of you guys want to grow some next year, I’ll gladly save my seeds and send them to you! I’m serious. You don’t even have to promise me any of your cushaw in exchange. Just keep the tradition and cushaw love going! Here are directions on growing cushaw (with helpful tips you won’t want to miss, too).

Finally, my most frequent use of cushaw is in baked goods and here’s a delectable cushaw recipe (which is gluten free and dairy free). It combines the best of both worlds to make a pumpkin pie that’s more upscale and a pecan pie that’s not overly sweet. When cooking sweet or savory recipes, feel free to use cushaw the same way that you would use pumpkin. Some of my favorite recipes that I make using either cushaw or pumpkin are Crustless Pumpkin Pie, Easy Pumpkin Squares, Pumpkin Cheesecake (sorry, that recipe is not up yet), Veronica’s Pumpkin Soup, and my new Pumpkin Pie Smoothies.

Cushaw Pecan Pie

  • 3 eggs, divided
  • 1 cup cushaw puree
  • 1/3 cup granulated sugar
  • 1 tsp pumpkin pie spice
  • 2/3 cup honey
  • ½ cup granulated sugar
  • 3 tbsp melted butter (dairy or non-dairy)
  • ½ tsp vanilla extract
  • 1 cup pecan halves

Slightly beat one egg. In a medium-sized bowl, mix egg, cushaw puree, 1/3 cup granulated sugar, and pumpkin pie spice well. Pour into unbaked gluten-free pie crust.

Beat remaining two eggs. In same medium-sized bowl which you just emptied, add eggs, honey, ½ cup granulated sugar, butter, and vanilla. Mix well. Stir in pecans. Spoon over cushaw mixture.

Bake at 350 degrees for about 45 to 50 minutes or until filling is set. Cool. Top with Cinnamon Honey Whipped Cream, if desired.

Shirley’s Notes: While I love crustless when it comes to pies, for this recipe I used a press-in pie crust recipe that I like. Pumpkin puree or canned pumpkin can be used in place of the cushaw puree in this recipe. If you would like to make this recipe sugar free, coconut or palm sugar may be substituted for the granulated sugar, but you may want to reduce the amount slightly as coconut/palm sugar offers a richer taste.
Pie recipe adapted from recipe on Thanksgiving card from our local food bank




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Comments

  1. glutenfreeforgood says:

    I do like the idea of a press and bake pie crust! I'm guessing I'll be getting lots of squash from my CSA delivery during the next couple of weeks, hopefully cushaw will be in the mix. Interesting squash with an interesting background story (new info for me). Thanks ladies!
    Melissa

  2. gfe--gluten free easily says:

    It was such a pleasure to guest post, Linda–thank you! I hope somebody comments who knows what a cushaw squash is. ;-) I'm surprised to see the cushaw in the Flickr photo you added; it has such a crooked neck compared to the ones I get around here. There must be several varieties in the cushaw family.

    Thanks again! I've loved Squash Fest. :-)

    Shirley

  3. Maggie says:

    Now I'm on the lookout for cushaw squash. Yum! My mom loves pecan pie and I bet she'd love this one too! Thanks Shirley and Linda.

  4. Pat @ Elegantly Gluten-Free says:

    I would love to meet a Cushaw squash someday. I'd even offer to grow some from your seeds, Shirley, but I live on a wooded lot, too — no garden produce here! I wish I could ask my mother-in-law if she'd ever had a cushaw squash since she was good at trying different foods, especially regional foods. Her favorite squash was Hubbard, which I have never tried, either. Lovely post!

  5. Ghislaine says:

    Thanks for all the info on the Cushaw squash! I'd be willing to give them a try in my garden. I managed to find a bit of sun in my woody lot!

  6. Diane-The WHOLE Gang says:

    wow that sounds really good. I'm going to look for some and give this a try. It's one of those foods I'm scared to eat but you make it sound so wonderful. I'll be on the lookout and tweet if I find any. Thanks for sharing Shirley!

  7. I Am Gluten Free says:

    Cushaw! How interesting! I've never heard of it, but I am noticing all kinds of different squashes showing up at farmer's markets and even in the conventional supermarkets. I am a sucker for pecan pie. Your Cushaw Pecan Pie seems like a lovely cross between Squash Pie and Pecan Pie – a perfect marriage! I can't wait to try it!

  8. Janelle, Michigan says:

    Fabulous recipe! I will be trying it this weekend for my hubby who loves, loves pumpkin anything. I would be thrilled to grow cushaw and provide pictures for your blog! How do I get you my address? We have a very large garden and our squashes always do amazingly well. My family is originally from the Appalachians so I would feel that I was carrying on a part of my heritage too. :)

  9. Yolanda says:

    This looks and sounds really nice. I will definitely try it soon! I would not be surprised if you could substitute any winter squash, pumpkin puree or even sweet potatoes for this squash. Thank you!

  10. gfe--gluten free easily says:

    Melissa–Thanks! If you get cushaw in your CSA box, I want to hear about it … please. I'm still looking for someone online who has seen cushaw or knows what it is. I had no idea it's as "rare" as it seems to be.

    Maggie–Please let me know if you find cushaw. I don't think it's usually as far north as you, but I'd be delighted to find out I am wrong! Yes, tell your mom to give this pie a try … it's sort of a compromise/best case version of pumpkin and pecan together. :-)

    Pat–I haven't tried the Hubbard yet either. I hope to eventually try them all! Thanks for the kind words, dear.

    Ghislaine–Happy to educate on cushaw! Just head over to my blog (glutenfreeeasily.com) and click on email in top right corner and I'll see if I can send you some seeds. :-)

    Diane–I sure hope you find some cushaw. They are terrific. :-) No reason to be scared on this one. ;-) I'll be looking for your happy discovery tweet!

    Ellen–Yes, the upscale grocery here, Wegmans, has tons of squash, but no cushaw. I've called everywhere with no luck. It was a total lark that I found the five at the one nursery's "pumpkin patch." I think you'd love this pie. I'll be looking forward to an "Ellen version." ;-)

    Janelle–Woohoo! Another taker! Please go to my site and click on Email me in top right-hand corner so I can ship you some seeds. :-) Sounds like you have the family history and gardening experience to be successful with cushaw. Hopefully, it will be hot enough where you are. Glad you like the recipe … it's a winner!

    Yolanda–Thank you! I think you are absolutely right. Any of the winter squashes, pumpkin, or sweet potatoes would work in this recipe. Each would provide a slightly different flavor (and some perhaps a little bit different texture), but all would be good! :-)

    Thanks everyone! Can't wait to hear from my future cushaw growers!

    Shirley

    • I LOVE CUSHAW,IV’TRIED IT MANY WAYS,MY FRIEND GROWS THEM HERE IN LOUISIANA,THIS YEAR THEY WENT WILD,SHE HAD MORE THAN SHE COULD GIVE AWAY

  11. Amy @ Simply Sugar & Gluten-Free says:

    I love all the information you've shared here, Shirley! I do have enough light to grow a garden but I failed miserably this year. Maybe I'll try again next year with better results. :) I have a 3 different varieties of squash in my kitchen right now waiting to be made into something…so glad you have lots of options for me.

    I've not seen one cushaw – we do have a fabulous pick your own farm but I've not had time to go up there this year. Maybe I'll happen upon one by chance like you did!

  12. Kim-Cook it Allergy Free says:

    Okay, now I am officially on the hunt for a cushaw! I can honestly say that I have not come across one of these yet.
    That pie recipe looks absolutely decadent, but what is this press-in crust that you are talking about?? Is it one of your recipes? This would make for a perfect Thanksgiving dessert.

  13. Tasty Eats At Home says:

    I've never tried cushaw! I want to grow some now. I've discovered that kabocha squash is sweeter and creamier than pumpkin, so that's what I'm imagining here. In any case, your pie sounds delightful. Something I'll need to make VERY soon.

  14. gfe--gluten free easily says:

    Hey Amy–Thanks, dear! If you can grow other squash, you can grow cushaw from what I understand. I don't think I'd want to grow one as big as the photo that Linda found though–wow! That one might be good to cook in my friend's outdoor pizza oven! LOL Please let me know if you find cushaw. I'd like to think that they are uncommon, but not totally rare.

    Kim–From the info online, it seems like AZ is one of the prime growing areas. Wonder if you have any farmers' markets near you with Native American growers. It seems from Wikipedia, that cushaw are still prized by Native Americans. Love that! Okay, everyone is interested in (or should I say dying for?) the press-in pie crust recipe. It's not on my blog yet, but I promise (fingers crossed!) to post it in the next week or so. ;-) Good luck in the cushaw hunting in the mean time!

    Hi Alta–Thanks for the pie feedback! I think you'll love it. :-) Will send you some seeds if I have enough if you'd like. I'd love to have you growing cushaw next year and posting cushaw recipes! ;-)

    Shirley

  15. scrambledhenfruit says:

    I have several cushaw squash that my brother grew- I'm definitely going to try this cushaw pecan pie recipe! I've saved some seeds and am going to try to grow them myself next year.
    Shirley, Sisson's Produce in (Montross)is out of them for this season, but will more than likely have plenty next fall. I thought they tasted a lot like sweet potato. :)

  16. Aubree Cherie says:

    Hey Linda and Shirley,

    I've never had cushaw squash that I know of, but wow. This looks grand! Just wanted to let you know that I posted it in My Favorite Recipes from Last week post! Thanks :)

    ~Aubree Cherie

  17. gfe--gluten free easily says:

    scrambledhenfruit–Woohoo! Another person who knows what cushaw is, has enjoyed it, and can even tell me where to find it next year!! :-) Betty, I didn't remember you were a local person, but I'm so excited that I can go to Sisson's next year and stock up on cushaw–thank you! Interesting that you think it tastes like sweet potato. I'm not sure … I just know it's good! ;-)

    Aubree–Oh, you've tickled me pink with another Top 10 designation. Doing the happy dance here!! Look for cushaw next year. You'll love them. :-)

    Shirley

  18. For anyone with garden space this is an amazing plant to grow. I have one growing as a volunteer in my compost pile and I have 6 8-10 pound squash that will be even larger when they are ready to pick. Last year was terrible for squash bugs here in Arkansas but this type seems to be resistant. I used one I had purchased last year for pie (hence the seeds in my compost) and it was so much smoother than pumpkin. Heirloom seed companies carry the seeds but if you are unable to find them and are willing to wait until I eat my squash I will be happy to send you some for as long as the supply lasts. You won’t need many unless youo have many acres to devote to growing them.
    By the way, I am not gluten-free and they are still yummy.

    Linda

  19. I was brought up on Cushaw. Never knew you could make a pumpkin pie any other way until I left home. I have one roasting in the oven now for pie. WoooHooo. If I ever have time to garden, Cushaw is on my “must” list. Can’t wait to try this pie. Thank you.

  20. I found cushaw squash at a little produce stand in Sunnyside, WA. Ginormous and delicious. I saved the seeds and will plant some and distribute the rest to my gardening friends. Thank you so much for the information on this beauty and the great sounding recipes. Looking forward to trying them.

  21. Jewel Campagna says:

    Your recipies look great I cannot wait to try them. I have thyroid disease and gluten intolerance where I get so bloated that it feels like I m in labor. I also looks 5 months pregnant my friends teel me. So I try to stay pretty raw if I can. O your photos of the pod re fabulous .

  22. Vivian Strouth says:

    Cushaw Pecan Pie

    I just wanted to tell you that I made this pie for Thanksgiving this year, and my whole family just loved it! Thank you for sharing the recipe!

  23. janice brown says:

    I would like to know if you have any recipes that are good for bread. One of my good friends has recently been diagnosised with celiacs disease and has been looking for some recipes that are actually good! If you can help I would greatly appreciate it. Thank you, and may you truly be blessed.

  24. Barbara says:

    I grew up eating cushaw, my mother would take the inside and mix with butter and some brown sugar until sweet enough, bake in the oven until set like a sweet potato pie, then, turn on the broiler and let a crust form on top, man oh man, so good, served with homemade mac and cheese, pork roast, and rice dressing, gooooood times.

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