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Wednesday, January 2, 2013
How to Prepare Green Striped Cushaw Squash to make a Pie Better than Pumpkin
When I am asked what my favorite pie is, I usually respond, "Cake". I don't like cooked fruit and when most people think pie, they think apple or cherry. If you were to ask my husband the same question, he would respond, "Round". But to be fair, I do like some pies...chocolate cream, coconut cream and squash. Yes, you read correctly. I love me some Green Striped Cushaw Squash Pie.
A lot of people like pumpkin pie. If you like pumpkin pie, you will love Cushaw Squash (Cucurbita mixta). Cushaw Squash has a much milder, sweeter taste than pumpkin. In the south, this squash is often referred to as Tennessee Sweet Potato Squash. But believe me, it makes a much better pie than sweet potato.
Green Striped Cushaw Squash
Begin by cutting the squash in half and scooping out all the seeds. I like to save my seeds to use in the garden next year. Cut the squash into chunks or slices and peel.
If the rind is difficult too peel, microwave the chunks for 2-3 minutes to soften, then peel.
Place the peeled chunks of squash into a pot of water. Boil until tender.
To save the seeds, begin by rinsing, then separate the seed from the flesh.
Lay the seed out on a paper plate to dry. I always stir the seed a couple of times to keep it from sticking to the plate. Once completely dry, store in a dark, dry place until spring. The seeds are high in protein and can also be roasted like pumpkin seeds.
Boil squash until tender.
Pour cooked squash into coriander to drain. Stir squash to promote draining. Let sit until all liquid has drained off the meat.
A large amount of water will drain off the squash and only the pulp will remain.
I freeze my squash in 2 cup batches, the amount needed to make a pie. See next post for the actual pie recipe.