cushaw

Cushaw is a common name for several cultivars of winter squash in the genus Cucurbita, most often classified as Cucurbita moschata. The fruits are typically oblong to curved, with a hard rind, and colors range from pale green to yellow, often with green stripes. The flesh is dense and orange or yellow, with a mildly sweet, nutty flavor. Cushaws are used much like other winter squashes and pumpkins in cooked dishes.

Plants are vining with large leaves and yellow flowers. Fruits vary in size from small to heavy, with typical market sizes several pounds, though some variants grow larger. Common cushaw varieties include white cushaw, green-striped cushaw, and Mexican cushaw. The rind can be smooth or ribbed and may display stripes or mottling.

Cushaws require warm, frost-free growing seasons, full sun, and well-drained soil. They spread by vines and need space to ramble. They store well when cured and kept in a cool, dry place for several months. Harvest when the rind is hard and the fruit sounds hollow when tapped.

Culinary use centers on the flesh, which is suitable for pies, casseroles, soups, and roasting; seeds are also edible. Nutritionally, cushaws provide fiber and are a source of vitamin A and vitamin C, as well as minerals common to winter squash.

See also: winter squash, Cucurbita moschata.