How to Cook Cushaw Squash

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What is Cushaw Squash?

A few weeks ago a friend gave me this GIANT squash out of her grandparent’s garden. I wasn’t sure what kind of squash it was so I sent a picture to my parents. My dad knew it to be a cushaw squash which he used to grow in his garden a few years ago. My mom said she used it to make squash pies. Now, maybe I didn’t remember growing the cushaw squash when I still lived with my parents, but I certainly remember eating the squash pie my mom made. YUMMY! ?

Cushaw Squash

What do you do with Cushaw Squash?

There’s several different ways to process pumpkin/squash to preserve it, but I of course chose the easiest. Because, who wouldn’t? And if you wouldn’t, then please comment below to let me know why. I’m genuinely confused curious. The method below can also be used for processing pumpkin. You can just pop the whole pumpkin or squash into the oven, but my squash was too big to fit. So I used the method below to cut it up. Side note: an electric knife will make this job so much easier.

Cushaw Squash

I can hardly wait to make cushaw squash pies this fall and winter!

Cushaw Squash

Processing Cushaw Squash

Processing cushaw squash puree for freezing to use in pies and soups.
Prep Time45 mins
Cook Time3 hrs
Total Time6 hrs 45 mins
Course: Vegetables
Servings: 10 1.5 cup servings


  • 1 cushaw squash


  • Using an electric knife cut squash into large pieces to fit into baking pan. Scoop seeds out of squash.
    Cushaw Squash
  • Add 1/2 inch of water to the bottom of a large roasting pan and pile squash into pan. Cover with aluminum foil and bake at 250-350°F for 3 hours.
  • Allow to cool a little while once removed from the oven and cut away from skin. Process in a food processor or blender until puree consistency.
    Cushaw Squash
  • Pour into individual freezer bags to freeze.
    Cushaw Squash


I divided my squash into 1 1/2 cup servings in pint sized freezer bags. 1 1/2 cups is the right amount to make a pie. My large squash made 10 servings.


  1. Have you ever roasted the seeds of the kind of squash? Do you know if they are even edible ???
    Thank you,

    1. Hi Carrie, I’ve never actually roasted cushaw squash seeds before. Squash seeds, in general, are edible.

  2. Susan Brandon says:

    Do you have a soup recipe for this? I usually start with raw cubed squash to make soup, but was wondering if you can make it after it’s been cooked and pureed.

    1. Hi Susan! No, I don’t have a soup recipe for it right now. Hope you find one you love!

  3. Is the measurements for a 9 inch pie?

  4. Deborah Witt says:

    How do you cook cushaw on stove top?

    1. I’ve actually never cooked it on the stovetop so I don’t have any advice. Sorry!

  5. Hi Carrie!
    I just roasted my first Cushaw/Kershaw squash and roasted the seeds from it today. They are delicious!!!!! I boiled them for 10 minutes with salted water (2 cups water and 1 tblsp salt) to get the salt into the seed; drained then tossed them with a very small amount of oil and a little bit of extra salt after tasting them once they were boiled and roasted them at 400 for around 10 minutes total. I had to keep an eye on them as some of the seeds were smaller than others and roasted much quicker.

    1. Thanks so much for this info, Juls. I want to try roasting the seeds now! 🙂

  6. You can cube, salt and oil it, then roast at 325 to dehydrate it a bit until it’s almost tender and just beginning to brown. At this point it can be used like any vegetable to add to a dish or as a side with a little butter on top. Think of it like carrots and use it in a chicken skillet with vegetables. My family loves it with spelt berries cooked in chicken broth, then combined with savory vegetables such as mi bed onion, garlic, greens or broccoli, and a little cream at the end. Stir in some leftover chicken, seafood or fish, top with Romano, broil for a moment and you have a sensational skillet meal!

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