Yesterday, Alan described his winter squash predicament and how he was able to turn his “lemons” into squash soup. We too are faced with a squash predicament. We plant cushaw squash which are beautiful winter squash that we typically have been able to store for a year or better…but not this year. We had way too much rain this year and our garden was never right because of it. Our cushaw (from seeds we saved) grew but the squash never got to their typical gigantic size. We waited and waited and finally decided it was time to harvest the cushaw regardless.
(Cushaw going bad…note how the green is bleeding into the white)
When we usually store the squash, we make no special arrangements. They just sit in our kitchen as a bit of a fixture. We cook them as needed throughout the year. We started with the same method this year and quickly found we are not going to make it through the winter with cushaws.
(save the seeds…you can roast them or save them for next year’s garden)
I can’t bear to waste food though so we baked up a number of cushaw squash pies. Before you dismiss the idea, consider that a pumpkin is basically just a squash too…we’ll use essentially the same ingredients as you would for a pumpkin pie, except for the squash-for-pumpkin switch. In fact, a cushaw pie tastes very much like a pumpkin pie except it is much smoother and more mild (it’s hard to explain…but try it). If you bake up a number of these pies, you can freeze them very well for later!
(Ready to go in the oven…isn’t that a great color!?)
So, if you still have squash after making Alan’s soup, give cushaw pie a try! I think you could safely substitute any winter squash and have an excellent pie!
(ahhhhh…I see my next meal!)
Cushaw Squash Pie
4 eggs
4 cups pumpkin/cushaw (or 1 large can)
1 1/2 cups sugar
1 tsp salt
2 3/4 tsp pumpkin pie spice (or mix your own…see online)
2 large cans evaporated milk
Combine all ingredients and pour into prepared pie crusts. Bake at 425 for 15 minutes. Then reduce heat and bake at 350 for 45 minutes. Makes 2 pies.
Warren can also be found at My Home Among the Hills writing about the adventures of life in WV.
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I frequently make pie with buttercup squash. It’s sweeter and richer in taste than pumpkin. Cushaw I haven’t tried yet but my curiosity is peaked.
I hadn’t thought to switch out squash types (though know that store-bought “pumpkin” isn’t) for pies. For the first time, this year, I prepared pumpkin for freezing for pies later (one from our garden and two jack’o’lanterns). I’m sure glad I did as my 5yo is now addicted to pumpkin pie. For a week he wanted it for breakfast, lunch and dinner! Next year’s garden will have a larger variety of squash (I hope), and now I know at least one more thing I can do with them. Thanks!
We had a problem with some of our squash this year too because of weather and/or crossing of variety.
I’ve been making ‘pumpkin’ pie with butternut squash for years, they just seem to make better pies. This year I tried a combination of butternut squash, pumpkin and sweet potato for both pies and breads. Originally it was because I was using ‘jack-o-lantern’ pumpkins and figured the squash and sweet potato would liven things up a bit. But from now on I may use this combo for all my pumpkin recipes… everything was delicious !!!
We try to grow enough for ourselves and to cook up one every week all winter for the poultry, when their pasture is not the best nutrition. They really appreciate it. I regularly go over the cold room and if apples, squash, pumpkins etc. are not going to make it, they go straight into chicken prep!
Your pie looks wonderful! I like to also freeze my squash/pumpkin in amounts ready for a pie or bread.
If someone needs a recipe for pumpkin pie spice I recently posted a good one over on http://www.allmyeggs.com
Thanks for the recipe!
Holly Rexroat – I love it with cushaw…it is creamier or something…and I really like how cushaw look in my kitchen…that’s weird I guess but it’s just purdy!
Kelly – I have to admit…we eat this pie way too often and it’s fair game for any meal. The recipe makes 2 and we never have them around for long!
GW – Rain and drainage killed us this summer…we were almost a total failure
Maureen – mixing is a genius idea! I never thought of that but I will def try it!
Risa B – I bet your birds like it! And why not, it’s a great use especially if your stuff is about to go bad anyhow…I hate wasting food!
thestitchinchicken – thanks! And hey…awesome site…you have lots of cool stuff posted there! Thanks for that!
Daphne, over at Daphne’s Dandelions (http://www.google.com/reader/view/#stream/feed%2Fhttp%3A%2F%2Fdaphnesdandelions.blogspot.com%2Ffeeds%2Fposts%2Fdefault) has some other great things you can do with squash gone bad.