Cushaw squash, a unique winter squash, offers a distinctive presence in gardens and kitchens. This ancient gourd, known for its appealing shapes and flavors, has been cultivated for thousands of years. It remains a valued crop for its versatility and resilience.
Defining Characteristics of Cushaw Squash
Cushaw squash ( Cucurbita argyrosperma, also known as C. mixta) is characterized by its pear or bell shape with a rounded bottom and a long, curved neck. The rind displays striped or mottled patterns, often in white, cream, and green. The interior flesh is light yellow to pale orange, with a mild, slightly sweet, and sometimes smoky flavor. Its firm, sometimes fibrous texture makes it suitable for various culinary uses.
These squash varieties are known for their impressive size, often weighing 10 to 20 pounds, with some reaching over 25 pounds. As winter squash, they are harvested when mature with a hard rind, unlike thin-skinned summer squash. They are naturally resistant to common squash pests like the squash vine borer and powdery mildew, which often plague other squash types.
Common Cushaw Squash Varieties
The diversity within cushaw squash varieties provides gardeners and cooks with several appealing options, each with unique attributes.
The ‘Green Striped Cushaw’ is a widely recognized heirloom variety, with creamy-white skin and distinctive green mottling and stripes. This crookneck squash grows large, typically 10 to 20 pounds, and its light, fine-grained flesh offers a sweet, mildly smoky flavor reminiscent of sweet potatoes. It is valued in warmer climates for its hardiness and resistance to vine borers.
‘White Cushaw’ is another notable variety, producing large fruits with smooth, ghostly white skin, sometimes with faint pale yellow stripes. Its flesh is mildly sweet and nutty, typically orange or pale orange, excellent for both cooked and raw applications. Sometimes called ‘Jonathan Pumpkin’ or ‘White Salem Pumpkin’, it is known for prolific yields and good pest resistance.
‘Golden Cushaw’ stands out with its golden-orange rind and deep orange flesh. While visually distinct, it should not be confused with ‘Gold-Striped Cushaw’, a similar-looking C. mixta variety. This variety, botanically Cucurbita moschata, offers a sweet flesh often compared to sweet potatoes, and is high in nutrients.
‘Jonathan Cushaw’, an heirloom from the 1800s, has pure white skin and a bulbous end tapering to a slightly curved neck. Its creamy yellow flesh is firm, dry, and medium sweet, making it flavorful for various dishes. It is resistant to squash vine borers due to its almost solid vines.
Growing and Harvesting Cushaw Squash
Cushaw squash plants thrive in full sun, requiring six to eight hours of direct sunlight daily. They prefer well-draining soil rich in organic matter, with a pH range between 6.0 and 7.0. Planting should occur after the last spring frost, as they are warm-weather plants not tolerant of cold.
Seeds can be direct-sown outdoors once soil temperatures reach 60°F, or started indoors for an earlier start. When direct sowing, plant seeds in mounds with proper spacing, usually 4-6 feet apart for vining types, allowing for ample growth. Cushaw plants require 1-2 inches of water per week, ensuring the ground remains evenly moist without becoming waterlogged.
Harvesting cushaw squash occurs in early fall, 90 to 120 days after planting, when the rind has hardened and the stem begins to dry. Leave a 1-3 inch stem attached to the fruit to prevent disease and extend storage life. After harvesting, curing the squash in the sun for 7-10 days helps harden the rind, improving its storage quality.
Culinary Applications and Storage
Cushaw squash is a versatile ingredient, prized for its mild, sweet flavor and firm texture, adaptable to both sweet and savory dishes. Its flesh can be roasted, baked, or pureed for various recipes. Common culinary applications include pies, where it can substitute for pumpkin, as well as in soups, stews, and baked goods like muffins and breads.
It can also be prepared as a side dish, such as mashed with butter, or as fries. For preparation, slice the neck into rounds, and hollow out the bulbous bottom for use as a roasting vessel. The large, edible seeds can be rinsed, seasoned, and roasted for a nutritious snack.
For optimal storage, whole, cured cushaw squash can be kept in a cool, dark, dry place with good air circulation, ideally between 50-70°F and 50-70% humidity. Under these conditions, they can store for several months, often four to six months. For freezing, peel, cube, and freeze the squash in airtight bags for convenient future use.