Spiced Cushaw Squash Pie

By Bevskitchen

Cushaw,also known as kershaw, is an heirloom winter Squash. It comes in a number of different varieties, but the green-striped is the most common.
Cushaws keep really well once harvested (store in a cool,dark place and they'll keep for a year) and they can be used in all the same ways you might use pumpkin in baking.
To prepare cushaw for baking in recipes, cut it apart. Remove seeds and strings.Place pieces face-down on a greased baking sheet and bake at 350-degrees for an hour and a half(or until tender when pierced with a fork). Cool then scoop cushaw out of skin. Puree with a masher or food processor to the consistency of mashed potatoes. Use cup for cup in recipes as you would canned solid-pack pumpkin. Refrigerate up to a week before using or store in the freezer for several months.
Don't toss the seeds out! Rinse and dry seeds then toss in a small amount of olive oil )amount depending on how much seeds you have) then place on a cookie sheet, sprinkle with salt and roast at 375-degrees until lightly golden. It makes a great snack and it comes as a free bonus with your squash!

Ingredients

• HOW TO MAKE CUSHAW SQUASH PIE:
• 2 cups prepared cushaw squash puree 3 large eggs
• 2/3 cup brown sugar 1 teaspoon vanilla
• 1 teaspoon ground cinnamon 12 ounces evaporated milk
• 1/2 teaspoon ground ginger pastry for single-crust pie
• 1/2 teaspoon salt
• 1/4 teaspoon ground cloves

Preparation

Step 1

Combine cushaw squash puree, brown sugar, cinnamon, ginger, salt, nutmeg, and cloves in a medium-size mixing bowl. add eggs and vanilla then beat lightly with a whisk. Stir in evaporated milk. mix well. Pour into a pastry-lined pie plate. bake on the lowest oven rack at 375-degrees for 50-60 minutes (until a toothpick inserted in the center comes out clean). Chill before serving.