My grandma was born in the Eastern Kentucky mountains during the Great Depression and to pay the midwife back they payed with a cushaw squash and a lard can. Cushaw has definitely played an important role in our family!
I planted Cushaw this summer in memory of my father who passed in 2020. He came from a family of 11 children. They grew cushaw because one squash would feed a lot of people. He loved cushaw. Thanks for the video.
Never have even heard of it lol. We have done butternut squash in this way. Next years harvest will hopefully be full of many different veggies for putting up. Including the cushaw God willing.
Cushaw squash is new to me out on West Coast. I saw that in your garden and thought it looked like a very overgrown striped zucchini. ☺️ I'm glad to learn that it's a winter squash that can be used same as pumpkin. I just might try to grow that out here. Thanks.
My grandmother used to grow these, and she would cut it with a big hacksaw!! Grandpa would always pretend to be mad that she used his saw from the shop😂
@@jackien.456 I believe what you are saying about the hacksaw cause I grew some for the first time this year and it was like fighting them things trying to cut into em. I finally give up 😆. But now I see said the blind man!!!!
With big, really tough skinned squashes like that, my great-grandmother would put a clean sheet on the basement floor at the foot of the stairs...then she would hurl the squash down...collect the pieces in the sheet...and cook!!
I’m so happy I found you. I’m going to help you to get to 100,000. People need to learn our history. The split to Massachusetts and to the Appalachia isn’t even taught.
I've never eaten them in soup or fried it never thought of that I always thought it was a crucial are more as a pumpkin or my grandma always thought they were a pumpkin , I'll have to try that fried or in a soup we always dried this squash when he had too many of them and put them in soup Yum ...
Thank you for introducing me to this type of squash! I've never heard of it before. Your way of bagging is something I've done for years as well. It not only makes for neat, space-saving storage but also is so quick to thaw! I do up my ground beef like this too in gallon bags and then indent it with a wooden spoon handle into quarters, so I can break off how much I need for each meal. I just love your videos, practicality and positivity!
Thank you so much! I grew Cushaw this year the harvest was prolific and delicious! And with this comment, I've rolled the comments number over to 667! Praise God.
My uncle grew cushaws when I was a young girl and he would always send us home with some when we visited. We only made pies with them but the pies were so good that they didn’t last very long. I remember making pies myself when I was about 12 and taking one to school as a present for my teacher. I think we may have boiled the squash. I bet it’s been 50 years since I have had a cushaw. That’s a lot of sweet memories from watching this video.
Wow, I haven't seen a squash like this since 1970. We used to plant some seeds in the corn rows and harvest them just before picking corn. All during the '60's! Your videos bring back so many memories of growing up in SE Missouri! Keep the videos coming! Blessings!
Wow, that's a squash! Impressive, Tipper!. We have never canned squash either. Like you, we freeze ours but our process is a bit different than yours. We freeze our winter squash raw, cut into cubes, frozen on a cookie sheet, and then bagged. We don't bake desserts anymore, so the squash is eaten as a vegetable and cooked as we use it. If the winter squash will be eaten in a month or two, we just cure it and keep it in the root cellar. It's interesting to see different methods used to accomplish the same task. Thanks for posting, Tipper!
Thanks for sharing that Roland! I save my butternuts to eat through the winter-just by sitting them in the kitchen. I may try to freeze some of my other cushaws in cubes for roasting 🙂
@@amys855 Good question, Amy. We cure winter squash by keeping it in a warm place with good air flow, for up to two weeks. This allows excess moisture to evaporate, concentrating the sugars, and getting it ready for storage in a cool location. We're also careful not to store apples nearby because these release a gas that accelerates ripening/decay of other veggies. Happy harvest!
I was brought up in Missouri in the Ozarks. My grandma grew these squash every year and she called them Crook Neck. I love your vocabulary tests. Usually I know most of them but learn a new one ever so often. Thank you for all you do.
Thank you for this video! My Dad always made cushaw pies and they were my favorite, but he passed away and I didn't know how to process it. This video was exactly what I needed. I bought a cushaw at a farmers stand and now I can confidently cook it and get to making my favorite pie from my childhood. ❤️
Not done cushaw, but love stiffed buttercup. Fill with browned ground sausage, chopped apples, raisins, and drizzle with with maple syrup or brown sugar with a tad of apple juice. I usually partially bake the squash firsy
Love the way you flatten the squash in the ziplock bag for easy storage. Also makes defrosting quicker. I also freeze cream cheese frosting for carrot cake like that and once defrosted, snip corner and squeeze onto cake.. yes, between the deer hunter and you, the twins should not be intimidated by any size fruits or vegetables! They will thank you later💞
Your idea to flatten out the bags is brilliant. Not only does it make efficient use of your freezer space, but it probably thaws faster than if it were a big lump of frozen squash. And now I want to have squash for dinner! Thank you! 😊
As always, you showed us your wisdom. I freeze everything flat, vegetables, meat including ground beef. Also I’ve never known the names of some of the less popular squashes, growing up in Hialeah Florida we usually referred to most of them by Summer squash or Winter squash. Thank you for another enjoyable video and for mentioning the name of the squash. From Panama City Florida USA.🇺🇸
We use to cut them into pieces and baked them in the oven with brown sugar, butter and cinnamon. They were very good. Good, simple meal. I wonder if anyone else does that anymore.
This channel is so wholesome! Glad this came up on my recommendation. Subbed and liked! Looking forward to your channel hitting 100k soon. It's wonderful to see and share with us your unique traditions. Love and respect from Malaysia.💓👍
I live in West Virginia and I really enjoy your channel. I grew up with cushaw. I remember one year we had so many cushaws we sold some and gave away most. I remember my dad would get the hatchet and cut some that really had a tough skin. I usually just peel mine and cook it with a little sugar and butter. It is a hit we love them. Most people don't know you can eat them...lol. Thank you.
I am getting ready to peel & cook part of one of mine this morning . Once you grow them , you will always have them . The easiest way I have found to peel them is with a good vegetable peeler . Works much better for me than using a knife . That way , you stand it up , & peel the entire thing @ one time . My favorite way to cook them is to cut it in cubes , saute in coconut oil , turning the cubes till it browns on all , season with cinnamon & butter . Sometimes I drizzle maple syrup or honey over it . add a few walnuts & dried coconut ~ YUMMY ! I like the idea of baking it , if you want to freeze it . I have canned it , but was not 100% happy with it .
I enjoyed the video about cushaw squash and how we just like to admire them. About ten years ago we bought one in Pigeon Forge while on a trip, and all we ever did with it was decorate for fall! So I really appreciate your showing me what I could’ve done with it. The inside looks a little like a acorn squash. I like your videos very much, I think I’ve watched every one. I like the little talk about determination, you’re an inspiration.
We had never had cushaw until this evening. I had bought a huge cushaw at the farmer's market so I only roasted about 1/4 of it. I put olive oil on pan, peeled and cubed the cushaw. Seasoned with more olive oil, salt, pepper, and fresh garlic. Baked at 350* for about 45 minutes. It was SO good that even the teens and the 10 year old went back for seconds! Trust me when I tell you I'm saving the seeds!
I was surprised by a gift of Cushaws left on my doorstep by my wonderful mail lady. And since I've never grown or cooked them before I looked for a good video about them and found yours. Thank you very much!
I’m from Tuscaloosa Alabama, and my husband was transferred with his job to north eastern Tennessee. While we were living there a neighbor introduced me to the curshaw squash. I feel in the with it! I made pies with mine! They always turned out so good, every time!
I must admit I was spooked when you were putting the tip in and the underside of your forearm was in line with the blade. I use a cleaver and mallet when cutting up Butternut squash. Freezing the bags flat would decrease thawing time when you're ready to use them. Great video.
Absolutely! I was afraid she was going to sacrifice some digits before she got the thing butchered. I assume she has done a couple of these before. Lol.
I've been doing pumpkin and hubbard squash for years but excited to freeze and eat cushaw this year. I run mine through a food processor and use for pies, soups, bread and 2 cups added to chili gives it a nice sweetness with additional vitamins!
Growing up in Mississippi, we called them "coo-shaw". We didn't grow them in our garden, but one of my daddy's friends did and they would share with us each fall. Mama made cushaw pies which were as much a treat as my grandmama's coconut cake and ambrosia at Christmas. I'm anxious to try more recipes, especially the pumpkin rolls you mentioned. Living in Kentucky for the past 30 years has felt much like my Mississippi growing-up years and has become more than an adopted home. Thank you for sharing.
One of my favorites! Mom put slices in a Pyrex pie plate, covered it with simple syrup, and dusted with nutmeg. She then baked it uncovered at about 350 degrees until it was tender. Yummy!😋😋😋😋
I told my Mother about your cushaw video ,she was reading my Great Grandmothers diary to me ,the other day ,while we had coffee and she had wrote that she was fixing a cushaw for Dads supper.my Mother asked me what that coulda been?and I told her it was a big ol striped squash.then I found your video.lol Mom and Dad Burchett lived in Olive Hill Ky.I usta love going there each summer .Mom lived in a huge 2 story old house on tick ridge.I lived in a small little house way up Hunting Camp Creek,in Bland County ,Va.I'm still living along Hunting Camp Creek.in a different house ,but when I was a kid we lived further up the creek,we never had any indoor plumbing ,and I was always fetching water from the spring for drinking or from a hand dug well for washing .I can still remember my mother makeing me go to the spring early ,because she was forever fretting a bear was gonna eat me.lol I played in the mountains every day ,with my big German shepherd dog .but of course mom still fretted if'n I got outta sight of the kitchen window.lol so she had my daddy get me a new winchester 30-30.I can still remember the first thing they would say is ,it will kill a bear.lol I never did any bear hunting until I was about 11 or 12 .but by the time I was about in the first grade ,I got to eat steak for the first time ,it was bear steak ,LOL the more I chewed it the bigger and bigger it got.I decided right then I'd stick to coon hunting .a coon is better tasting and a sight more tender that a ol stinky bear.thanks for the cushaw video ,I'm gonna fix my Mother some this summer.Lord willing and probably can some to have this winter,also.
Thank you! I am relatively new to Appalachia. I’ve got Cushaw seeds for next spring planting. Yesterday I bought a Cushaw from a vegetable and fruit stand. Now we know exactly how to prepare and various ways to use it.
Down here in Amish country we use neck pumpkins. The outside is a light peachy tan but the inside is deep reddish pumpkin color. We swear it makes the best pies and breads. I even make pumpkin pancakes with it. We process it much the same as you process the cushaw.
My mom makes cushaw butter,have no idea how she does it I just like eatin it,so good on a biscuit!! She'll be making it soon and I can't wait,love your vids Sis,keep it up!!
Since losing my mom 4 years ago, I wish I’d have written down more recipes or techniques from her. This would be a great time for you to take advantage of things like this and write them down. I’m sure your mom makes delicious butter.
@@jackien.456 That's good advice. My mama used to make the best bread pudding you've ever put in your mouth. I never learned whether she soaked the bread she used in milk or water beforehand, but I can't ask her now. She passed away back in May 2018, shortly after her 88th birthday and two days after Mother's Day. I miss her and her bread pudding. Greetings from eastern North Carolina! 😃
@@johnnabuzby6103 mom was mostly good at making peanut butter fudge, she taught me how to make it , she was jealous of my cookies , so I stepped back and acted like I couldn't make the fudge ,Nana makes the fudge. I don't know if my children ever new I could make the same fudge she did but I let her shine with her fudge.
Will try to grow these in CT, next year! Have you ever heard of kakoosa? I'm probably spelling that wrong? It's a squash, actually the name transulates to squash. It a fast grower! You can almost watch it daily inches at least. It can and did grow 4 feet in length!! Like a baseball bat! I picked them up at a local nursery because it was so different. I planted it in a container with a trellis. It vined up the trellis reached a low hanging tree limb and one day I looked out and had three of them hanging from the branches in my tree! .
I don’t know if I’ve ever had a that type of squash but my mother in law makes what she calls squash pie. It’s way more milder than pumpkin but I love it way more than pumpkin pie now. She makes it out of whatever kind of squash she can grow or find. One time she had a farmer giver her a huge Hubbard and she couldn’t cut it so she went outside and threw it on the concrete and busted it open that way 😂
hey, Tipper Miss Pippi, I never heard of that name squash, but I'm going to find out if it is known by anyother name over Downunder.. I'll let y'all know when I do, I am just lovin' your posts n the two Possums, in fact EVERYTHING. you do is a treat for me,, Living in the Great Dividing Range Mountains Queensland.. heaven on earth this all is:))
The cushaw looks so nice after you get it prepared for the freezer.I can just imagine those delicious pies and bread that you'll be baking. I'm going to need to save me a space in the garden for me some cushaw squash next spring. Thanks Once Again Tipper For Sharing Your Food Preserving Ideas 🙂.
Thank you for this video. I have several large cushaw in my garden right now and I'm excited to freeze some. My Grandmother from Virgie, KY always had cushaw in her garden and I remember eating it as a child at her house.
I recently bought a cushaw. My grandmother used to cook them in Louisiana, and I'm cooking it in the oven with nutmeg, cinnamon, and brown sugar. But I'm saving the seeds so I can grow them in my yard next year.
I usually freeze some of my squash puree (I use an immersion blender in the bowl) and dehydrate the rest. It's a little bit more work, but when freezer space is at a premium it's a huge space saver. I usually let the puree drain in a fine mesh strainer/ jelly bag for a couple hours, then spread two cups onto an Excalibur tray lined with a nonstick sheet (or parchment or plastic wrap, whatever). Depending on the humidity and how much water came out when I strained it, it takes 8-12 hours+ to dry down to crispy. I use the drained water to cook rice or in soup or bread.
Wow what a beautiful squash. I've only grown acorn squash, which is not nearly as hard to clean and I would freeze and give plenty away. Thank you your such a strong woman, with great tips. Thank you.🤗
Excellent video about a wonderful squash. I normally bake and freeze mine like you do. I also seed, peel and cut them into chunks then pressure can them. I don't can pulp due to challenges getting the jars canning hot all the way through. I also grow and preserve Candy Roaster squash, the long pink ones. Same process, but I occasionally bake one whole, removing seeds and strings after baking. Thank you so much for this visit. You are as country as a butter bean. Be well and at peace.
I like your method in the oven and also laying it out flat for the freezer, very practical and clever. I always learn something new in your videos. Thank you.
Thank you for this information. This is my first year growing cushaw and I have 8 squash out in my garden. It's just my husband and me. I have 3 squash already promised to friends so I need to figure out how to preserve this. I'll be saving seeds for next year and roasting some both. Thanks again for showing me how to do this.
Thanks so much for this video, my mom use to peel cushaw,cut into chunks and boil until tender, then drain,and bake with sugar and butter and sprinkle with nutmeg on top.This is such a good memory for me.I am glad that you showed how to freeze it
Wonderful information, never have had or grown cushaw, but I bought one from a farmers market this year and I'm going to do something with it. Can't wait!!!!
I have never had this type of squash (to my knowledge) and now I can't wait to try it! I wish I had some of your recipes. I am learning so much from you! Thank you for your videos. God Bless You.
Wow! I’ve not tried this squash before, but this size of squash could really help to feed a lot of people who experience food insecurity. Thanks for sharing.
@@CelebratingAppalachia True. I failed to mention my little Ground Hog helper who loves to visit the garden when I am not around... Up went the fence this year.
Beautiful "COO"shaw Miss. Tipper. I bake & can pumpkin every year. (I try to find them the size that is on your counter) I poke several holes in the top, rip the stem off, and bake until soft. I take the seeds out after it is done. Mamaw & Great granny dried 'rings', but I've never dried any. Good luck with yours!
Didn't know about that squash thought it was in the gourd family until now , plan on being familiar with it next fall thanks for walking us through it!
Wow!! That's a huge cushaw squash!! I love cushaw squash! We would cut in half(none near that big!!)put butter,sprinkle brown sugar,& can use cinnamon or not & bake in oven. So good!! I haven't had one in yrs,don't see them much here. Maybe i just don't look too much or in right places. But acorn & butternut squash is also good same way. My neighbor was born in 1933 believe it was,& when she married her husband,he said her family had never had pumpkin pie,or sweet potato pie,& im sure none of the squashes that way. They would just cut pumpkin up in small squares or litttle slices & fry in grease like potatoes!
I'm a new subscriber and I love your Channel! I have planted some baby butternut squash and I have one that's quite small but it's awfully cute and it's a tan color maybe 4 inches. And then I have new ones that are growing and they are striped green and white and I don't remember the first one growing that color. So I'm really excited to see what this second one is going to do, stay green and white or is it going to going to turn tan as well. And I really I need to Google it cuz I don't know how big is supposed to get being a baby butternut squash. But I doubt very seriously mine is going to get as big as yours and as beautiful as yours! I love to eat the seeds out of them as well. Thank you for sharing this video and your beautiful squash!
Howdy from the northern end of the Appalachian trail. We bake and freeze our squash too. People don't realize that canned pumpkin in the store is mostly Hubbard and other winter squash pureed. I think our homemade squash tastes better cause we bake it and bring out the natural sugars and even caramelize them a little. Our methods: We cut the fresh squash up a bit smaller than you, maybe 3" x 6" chunks and place them either on edge or skin up on a cooling rack in a cookie sheet. The size and orientation of the squash gets the liquid flowing and some place to go rather than pool in the skin, the rack keeps the squash out of the liquid once it comes out and the cookie sheet catches all the drippings. When it is all tender with a few brown edges let cool enough and process it the way you want for your liking then bag and freeze it up flat so it stacks. However, it is disappointing to go through all the trouble to freeze bags only find your stuff freezer burnt when you go to use it. We have found the less air you have in the bag the less chance there is for it to become freezer burnt. The bag trick you showed is the way to go. But you can bring that trick to the next level, with a technique of closing, that will make it last for years in the freezer with little to no freezer burn. A tip for bag freezing: If you hold the bag on edge, seal up, like normal and tap it on the counter a couple times, careful to get the air out of the two bottom corners, that burps any air bubbles out of the squash. Next seal all but the last corner of the bag and stick your index finger in the remaining seal opening. Lay the bag flat on the counter and put your thumb of that same hand on the seal in front of your finger. This is to prevent the bag from unsealing while you work the rest of the air out of the bag. Next with your other hand, push down on the squash to get the squash juices to chase the all the air left in the bag from the squash to your finger. If you need to, push the squash first to the opposite corner that your finger in the bag is at, being careful to chase all the air out especially from the corner. Bring the squash around all the way to your finger in the seal. Then pull your finger out, give the squash the last little push, and seal the bag with your thumb all in one smooth movement. Your bag should be air free. Flatten the sealed bags and freeze. We did a 50 pound Hubbard squash like that and stored it in our little chest freezer with room to spare. We ate off that as pies, breads, and soups for three years and the last bag looked and tasted as good as the first because there was no air in the bags when they were froze.
Another great video. I cut mine in half, scrape out the guts, and lay the halves cut side down on a cookie sheet to bake. When they're done I peel 'em and freeze 'em the same way you do. I LOVE cushaw pie!
I’m growing cushaw for the first time this year. I remember my grandmother loved cushaw and it was a real treat when she was given one. I planted a hill of cushaw this year to remind me of her.. I will probably purée some and freeze it for pies, or maybe can some chunks
I did not even know what this squash was. I grew a huge variety of squash and pumpkins. Some did not make it, and this was one of the ones that did. I didn't even know what it was. Now I am so excited to try it. And grow more for next year, ;-)
I never seen that type of squash before but it looked amazing thank you so much for sharing how to process it and be able to have it all winter in the freezer
I'd like to see how you organize your freezer. When you're putting up a variety of things year after year (plus deer meat and such) it can get a little overwhelming if you're not an organized person or if you're just starting out and need direction.
I've never seen or heard of a Cushaw Squash before your video! In fact, I just discovered your TH-cam channel today so I'm learning lots of new things. I'm a Florida native but my Mom lived in western NC for 15 years and I so enjoyed my visits to the area. I will now be on the lookout for a Cushaw Squash at a local Farmers Market. And maybe I'll be fortunate to find some baked goods made with Cushaw Squash while I'm there. 😋
Thank you so much for sharing this video... even though it was years ago as I planted some this year and was wondering how to use an freeze them... thanks again for sharing...
My Mrs makes zucchini boats ! They look like a Gondola ,hollowed out and baked with sweet sausage,ground beef, pasta sauce .Good eating ! I ve never seen a Cushaw Squash before this video ,not that I recall anyhow!
My grandma was born in the Eastern Kentucky mountains during the Great Depression and to pay the midwife back they payed with a cushaw squash and a lard can. Cushaw has definitely played an important role in our family!
Love that!!
I planted Cushaw this summer in memory of my father who passed in 2020. He came from a family of 11 children. They grew cushaw because one squash would feed a lot of people. He loved cushaw. Thanks for the video.
So sorry for the loss of your father-what a wonderful thing to do planting the cushaw in his memory!!
"Girls, I'm not going to let a watermelon intimidate me."
That's first class parenting right there,Tipper! Love it! 😂😂😂
Never have even heard of it lol. We have done butternut squash in this way. Next years harvest will hopefully be full of many different veggies for putting up. Including the cushaw God willing.
🙂
😅💪Look out squash!
Cushaw squash is new to me out on West Coast. I saw that in your garden and thought it looked like a very overgrown striped zucchini. ☺️ I'm glad to learn that it's a winter squash that can be used same as pumpkin. I just might try to grow that out here. Thanks.
My grandmother used to grow these, and she would cut it with a big hacksaw!! Grandpa would always pretend to be mad that she used his saw from the shop😂
🙂 Love that!
We love the hard hull cushaw cooked down in butter and sugar. I’ve never had one that didn’t require a hatchet or hack saw.
My mommy used a hacksaw too
@@jackien.456 I believe what you are saying about the hacksaw cause I grew some for the first time this year and it was like fighting them things trying to cut into em. I finally give up 😆. But now I see said the blind man!!!!
With big, really tough skinned squashes like that, my great-grandmother would put a clean sheet on the basement floor at the foot of the stairs...then she would hurl the squash down...collect the pieces in the sheet...and cook!!
OMG! I love that! I will use it in the future. TY
As the saying goes, “Necessity is the mother of invention.” Your great-grandmother needed that food.
Ha ha ha oh mylord
Love that!!!😂😘❣️
She was so resourceful. What a great way to get inside!
Memories came flooding back from my late father, he called me cushaw head because I have an enormous head lol. I miss him so much.
I’m so happy I found you. I’m going to help you to get to 100,000. People need to learn our history. The split to Massachusetts and to the Appalachia isn’t even taught.
Thank you Eddie 🙂
That's a gorgeous squash! I don't think I have ever had cushaw squash before but I haven't met a squash I didn't like.
🙂
These are exactly my words, lol, thank you Amy!
Amen to that.squash are food , not friends.
We always refer to it as the ABCs of squash. A squash or B squash
or C squash.
A is for acorn, B is for butternut and C is for cushaw.
Love that!
H is for Hubbard, apparently they don’t have Hubbard down south.
We call them "coo"shaws. We also make pies, cakes, bread and such. So good!! We love them baked, fried, or canned for soups! Love this video!
That's what we call them.
I've never eaten them in soup or fried it never thought of that I always thought it was a crucial are more as a pumpkin or my grandma always thought they were a pumpkin , I'll have to try that fried or in a soup we always dried this squash when he had too many of them and put them in soup Yum ...
For dry cushaw do you prepare it like fry okra?
Would like some more recipes if you can share some. Let me know and I can email you. Thank you! (I pronounce it the same way)
That was a big beautiful cushaw! Very yummy also....be great this fall and winter to have those pies and rolls! Thanks tipper....God bless...🙏
Thank you for introducing me to this type of squash! I've never heard of it before. Your way of bagging is something I've done for years as well. It not only makes for neat, space-saving storage but also is so quick to thaw! I do up my ground beef like this too in gallon bags and then indent it with a wooden spoon handle into quarters, so I can break off how much I need for each meal. I just love your videos, practicality and positivity!
Thank you so much! I grew Cushaw this year the harvest was prolific and delicious! And with this comment, I've rolled the comments number over to 667! Praise God.
Cushaw pie baby!!!!!
😀 Its so good!
My uncle grew cushaws when I was a young girl and he would always send us home with some when we visited. We only made pies with them but the pies were so good that they didn’t last very long. I remember making pies myself when I was about 12 and taking one to school as a present for my teacher. I think we may have boiled the squash. I bet it’s been 50 years since I have had a cushaw. That’s a lot of sweet memories from watching this video.
Wow, I haven't seen a squash like this since 1970. We used to plant some seeds in the corn rows and harvest them just before picking corn. All during the '60's! Your videos bring back so many memories of growing up in SE Missouri! Keep the videos coming! Blessings!
Wow, that's a squash! Impressive, Tipper!. We have never canned squash either. Like you, we freeze ours but our process is a bit different than yours. We freeze our winter squash raw, cut into cubes, frozen on a cookie sheet, and then bagged. We don't bake desserts anymore, so the squash is eaten as a vegetable and cooked as we use it. If the winter squash will be eaten in a month or two, we just cure it and keep it in the root cellar. It's interesting to see different methods used to accomplish the same task. Thanks for posting, Tipper!
Thanks for sharing that Roland! I save my butternuts to eat through the winter-just by sitting them in the kitchen. I may try to freeze some of my other cushaws in cubes for roasting 🙂
How would you cure it?
@@amys855 Good question, Amy. We cure winter squash by keeping it in a warm place with good air flow, for up to two weeks. This allows excess moisture to evaporate, concentrating the sugars, and getting it ready for storage in a cool location. We're also careful not to store apples nearby because these release a gas that accelerates ripening/decay of other veggies. Happy harvest!
@@rolandpinette9946 Thank you!
I love pumpkin and squash. Thank you for teaching me about the cushaw variety and how to freeze. You have been blessed with a bountiful harvest.🤗🤗
I was brought up in Missouri in the Ozarks. My grandma grew these squash every year and she called them Crook Neck. I love your vocabulary tests. Usually I know most of them but learn a new one ever so often. Thank you for all you do.
Thank you for this video! My Dad always made cushaw pies and they were my favorite, but he passed away and I didn't know how to process it. This video was exactly what I needed. I bought a cushaw at a farmers stand and now I can confidently cook it and get to making my favorite pie from my childhood. ❤️
Not done cushaw, but love stiffed buttercup. Fill with browned ground sausage, chopped apples, raisins, and drizzle with with maple syrup or brown sugar with a tad of apple juice. I usually partially bake the squash firsy
Sounds so good!
That sounds sooooo good!
Going to try the squash and apple and fruit and nuts
I'm so glad I found You! Everything reminds me of my Grandma and cousins country life.
🙂
Love the way you flatten the squash in the ziplock bag for easy storage. Also makes defrosting quicker. I also freeze cream cheese frosting for carrot cake like that and once defrosted, snip corner and squeeze onto cake.. yes, between the deer hunter and you, the twins should not be intimidated by any size fruits or vegetables! They will thank you later💞
Your idea to flatten out the bags is brilliant. Not only does it make efficient use of your freezer space, but it probably thaws faster than if it were a big lump of frozen squash. And now I want to have squash for dinner! Thank you! 😊
🙂 Thank you!
Impressive! We have never grown kushaw, but usually have plenty of butternuts and pumpkins. Need to grow kushaw now...
Great information in the video, BTW.
Thanks! They grow so big one or two will do you 🙂
As always, you showed us your wisdom. I freeze everything flat, vegetables, meat including ground beef. Also I’ve never known the names of some of the less popular squashes, growing up in Hialeah Florida we usually referred to most of them by Summer squash or Winter squash. Thank you for another enjoyable video and for mentioning the name of the squash. From Panama City Florida USA.🇺🇸
We use to cut them into pieces and baked them in the oven with brown sugar, butter and cinnamon. They were very good. Good, simple meal. I wonder if anyone else does that anymore.
I've made them like that-they are very good 🙂
My wife does that when she makes homemade pumpkin pies.
We used to do Butternut squash.
We do but use a cone brown suger popular in Mexico and cinnamon sticks grated. Then we add milk for breakfast. 😋
My mom has cooked cushaw that way forever. She also does butternut squash that way.
This channel is so wholesome! Glad this came up on my recommendation. Subbed and liked! Looking forward to your channel hitting 100k soon. It's wonderful to see and share with us your unique traditions. Love and respect from Malaysia.💓👍
Thank you so much 🙂
I live in West Virginia and I really enjoy your channel. I grew up with cushaw. I remember one year we had so many cushaws we sold some and gave away most. I remember my dad would get the hatchet and cut some that really had a tough skin. I usually just peel mine and cook it with a little sugar and butter. It is a hit we love them. Most people don't know you can eat them...lol. Thank you.
I'm a yankee from Connecticut, never saw this variety, looks great, a dozen or so of these would be a good winter food supply, God bless
I am getting ready to peel & cook part of one of mine this morning . Once you grow them , you will always have them . The easiest way I have found to peel them is with a good vegetable peeler . Works much better for me than using a knife . That way , you stand it up , & peel the entire thing @ one time .
My favorite way to cook them is to cut it in cubes , saute in coconut oil , turning the cubes till it browns on all , season with cinnamon & butter . Sometimes I drizzle maple syrup or honey over it . add a few walnuts & dried coconut ~ YUMMY !
I like the idea of baking it , if you want to freeze it .
I have canned it , but was not 100% happy with it .
I enjoyed the video about cushaw squash and how we just like to admire them. About ten years ago we bought one in Pigeon Forge while on a trip, and all we ever did with it was decorate for fall! So I really appreciate your showing me what I could’ve done with it. The inside looks a little like a acorn squash. I like your videos very much, I think I’ve watched every one. I like the little talk about determination, you’re an inspiration.
Thank you for the kind words of encouragement Jessica 🙂
We had never had cushaw until this evening. I had bought a huge cushaw at the farmer's market so I only roasted about 1/4 of it. I put olive oil on pan, peeled and cubed the cushaw. Seasoned with more olive oil, salt, pepper, and fresh garlic. Baked at 350* for about 45 minutes. It was SO good that even the teens and the 10 year old went back for seconds! Trust me when I tell you I'm saving the seeds!
I've never had that kind of squash but I'll be looking for it now! Thank you Tipper.
I wondered why you had such a big freezer bag. Makes perfect sense.
I would like to see a video of you making a cushaw pie!
I hope to do one 🙂
@@CelebratingAppalachia and if you do,please include sweet potato pie as well!
@@giannirocco7492 I published one of the cushaw pie-you can check it out when you have time 🙂
@@CelebratingAppalachia Thanks,will do!
I was surprised by a gift of Cushaws left on my doorstep by my wonderful mail lady. And since I've never grown or cooked them before I looked for a good video about them and found yours. Thank you very much!
So glad you enjoyed it 😀
I’ve never grown or eaten a Cushaw, but man they are big. Looks good as well
They are! And so pretty 🙂
Freezing them that way also makes them thaw out faster. Another great video. God Bless.
our first year growing cushaw. This was very helpful! Thank you.
I’m from Tuscaloosa Alabama, and my husband was transferred with his job to north eastern Tennessee. While we were living there a neighbor introduced me to the curshaw squash. I feel in the with it! I made pies with mine! They always turned out so good, every time!
Good to see someone else grow and cook cushaw squash dear to my heart and I think a very good pie too, this is home
I must admit I was spooked when you were putting the tip in and the underside of your forearm was in line with the blade. I use a cleaver and mallet when cutting up Butternut squash. Freezing the bags flat would decrease thawing time when you're ready to use them. Great video.
Absolutely! I was afraid she was going to sacrifice some digits before she got the thing butchered. I assume she has done a couple of these before. Lol.
Cushaw freezes great and makes the most wonderful pies. Thank you for this video.
I've been doing pumpkin and hubbard squash for years but excited to freeze and eat cushaw this year. I run mine through a food processor and use for pies, soups, bread and 2 cups added to chili gives it a nice sweetness with additional vitamins!
Growing up in Mississippi, we called them "coo-shaw". We didn't grow them in our garden, but one of my daddy's friends did and they would share with us each fall. Mama made cushaw pies which were as much a treat as my grandmama's coconut cake and ambrosia at Christmas. I'm anxious to try more recipes, especially the pumpkin rolls you mentioned. Living in Kentucky for the past 30 years has felt much like my Mississippi growing-up years and has become more than an adopted home. Thank you for sharing.
One of my favorites! Mom put slices in a Pyrex pie plate, covered it with simple syrup, and dusted with nutmeg. She then baked it uncovered at about 350 degrees until it was tender. Yummy!😋😋😋😋
I told my Mother about your cushaw video ,she was reading my Great Grandmothers diary to me ,the other day ,while we had coffee and she had wrote that she was fixing a cushaw for Dads supper.my Mother asked me what that coulda been?and I told her it was a big ol striped squash.then I found your video.lol Mom and Dad Burchett lived in Olive Hill Ky.I usta love going there each summer .Mom lived in a huge 2 story old house on tick ridge.I lived in a small little house way up Hunting Camp Creek,in Bland County ,Va.I'm still living along Hunting Camp Creek.in a different house ,but when I was a kid we lived further up the creek,we never had any indoor plumbing ,and I was always fetching water from the spring for drinking or from a hand dug well for washing .I can still remember my mother makeing me go to the spring early ,because she was forever fretting a bear was gonna eat me.lol I played in the mountains every day ,with my big German shepherd dog .but of course mom still fretted if'n I got outta sight of the kitchen window.lol so she had my daddy get me a new winchester 30-30.I can still remember the first thing they would say is ,it will kill a bear.lol I never did any bear hunting until I was about 11 or 12 .but by the time I was about in the first grade ,I got to eat steak for the first time ,it was bear steak ,LOL the more I chewed it the bigger and bigger it got.I decided right then I'd stick to coon hunting .a coon is better tasting and a sight more tender that a ol stinky bear.thanks for the cushaw video ,I'm gonna fix my Mother some this summer.Lord willing and probably can some to have this winter,also.
Thank you for sharing!!
Great video..
Thank you! I am relatively new to Appalachia. I’ve got Cushaw seeds for next spring planting. Yesterday I bought a Cushaw from a vegetable and fruit stand. Now we know exactly how to prepare and various ways to use it.
Down here in Amish country we use neck pumpkins. The outside is a light peachy tan but the inside is deep reddish pumpkin color. We swear it makes the best pies and breads. I even make pumpkin pancakes with it. We process it much the same as you process the cushaw.
My mom makes cushaw butter,have no idea how she does it I just like eatin it,so good on a biscuit!! She'll be making it soon and I can't wait,love your vids Sis,keep it up!!
Would love to find out how she does it!
Since losing my mom 4 years ago, I wish I’d have written down more recipes or techniques from her. This would be a great time for you to take advantage of things like this and write them down. I’m sure your mom makes delicious butter.
@@jackien.456 Thank you ,I will do that,I lost my motherinlaw last yr suddenly and wish id done that with her salmon patties,thanks for info.
@@jackien.456 That's good advice. My mama used to make the best bread pudding you've ever put in your mouth. I never learned whether she soaked the bread she used in milk or water beforehand, but I can't ask her now. She passed away back in May 2018, shortly after her 88th birthday and two days after Mother's Day. I miss her and her bread pudding. Greetings from eastern North Carolina! 😃
@@johnnabuzby6103 mom was mostly good at making peanut butter fudge, she taught me how to make it , she was jealous of my cookies , so I stepped back and acted like I couldn't make the fudge ,Nana makes the fudge. I don't know if my children ever new I could make the same fudge she did but I let her shine with her fudge.
Those are some beautiful squash you've got there. I'll bet that little pumpkin is sweet as anything.
Will try to grow these in CT, next year! Have you ever heard of kakoosa? I'm probably spelling that wrong? It's a squash, actually the name transulates to squash. It a fast grower! You can almost watch it daily inches at least. It can and did grow 4 feet in length!! Like a baseball bat! I picked them up at a local nursery because it was so different. I planted it in a container with a trellis. It vined up the trellis reached a low hanging tree limb and one day I looked out and had three of them hanging from the branches in my tree!
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I don't think I have-interesting!
I don’t know if I’ve ever had a that type of squash but my mother in law makes what she calls squash pie. It’s way more milder than pumpkin but I love it way more than pumpkin pie now. She makes it out of whatever kind of squash she can grow or find. One time she had a farmer giver her a huge Hubbard and she couldn’t cut it so she went outside and threw it on the concrete and busted it open that way 😂
hey, Tipper Miss Pippi, I never heard of that name squash, but I'm going to find out if it is known by anyother name over Downunder.. I'll let y'all know when I do, I am just lovin' your posts n the two Possums, in fact EVERYTHING. you do is a treat for me,, Living in the Great Dividing Range Mountains Queensland.. heaven on earth this all is:))
🙂 I hope you find the seed! Thank you!!
That's smart flattening the bags out. Like you mentioned, it leaves a lot more room in the freezer for your other things. 😊
The cushaw looks so nice after you get it prepared for the freezer.I can just imagine those delicious pies and bread that you'll be baking. I'm going to need to save me a space in the garden for me some cushaw squash next spring. Thanks Once Again Tipper For Sharing Your Food
Preserving Ideas 🙂.
You're welcome Donald 🙂
Hungry now for squash!
Thank you for this video. I have several large cushaw in my garden right now and I'm excited to freeze some. My Grandmother from Virgie, KY always had cushaw in her garden and I remember eating it as a child at her house.
Thanks for sharing your wonderful tips! I've never grown these, but if I had seeds, I definitely would. Blessings!
I watched my father cut a cushaw. He took a knife and barely taped it with a hammer. He cut that cushaw easy. I am so glad I watched him
I recently bought a cushaw. My grandmother used to cook them in Louisiana, and I'm cooking it in the oven with nutmeg, cinnamon, and brown sugar. But I'm saving the seeds so I can grow them in my yard next year.
I usually freeze some of my squash puree (I use an immersion blender in the bowl) and dehydrate the rest. It's a little bit more work, but when freezer space is at a premium it's a huge space saver. I usually let the puree drain in a fine mesh strainer/ jelly bag for a couple hours, then spread two cups onto an Excalibur tray lined with a nonstick sheet (or parchment or plastic wrap, whatever). Depending on the humidity and how much water came out when I strained it, it takes 8-12 hours+ to dry down to crispy. I use the drained water to cook rice or in soup or bread.
Thanks for the tip!
Wow what a beautiful squash. I've only grown acorn squash, which is not nearly as hard to clean and I would freeze and give plenty away. Thank you your such a strong woman, with great tips. Thank you.🤗
Excellent video about a wonderful squash. I normally bake and freeze mine like you do. I also seed, peel and cut them into chunks then pressure can them. I don't can pulp due to challenges getting the jars canning hot all the way through.
I also grow and preserve Candy Roaster squash, the long pink ones. Same process, but I occasionally bake one whole, removing seeds and strings after baking.
Thank you so much for this visit. You are as country as a butter bean. Be well and at peace.
I’ve never seen a cushaw squash! I will try to find seeds and grow some! Thank you Tipper❤
I like your method in the oven and also laying it out flat for the freezer, very practical and clever. I always learn something new in your videos. Thank you.
So glad you enjoyed the video 🙂
Thank you for this information. This is my first year growing cushaw and I have 8 squash out in my garden. It's just my husband and me. I have 3 squash already promised to friends so I need to figure out how to preserve this. I'll be saving seeds for next year and roasting some both. Thanks again for showing me how to do this.
Growing up in East Texas, my great-grandmother would bake cushaw and they were so good! Enjoyed your video.
Thanks so much for this video, my mom use to peel cushaw,cut into chunks and boil until tender, then drain,and bake with sugar and butter and sprinkle with nutmeg on top.This is such a good memory for me.I am glad that you showed how to freeze it
I'm glad you enjoyed it Mary 🙂
Wonderful information, never have had or grown cushaw, but I bought one from a farmers market this year and I'm going to do something with it. Can't wait!!!!
I have never had this type of squash (to my knowledge) and now I can't wait to try it! I wish I had some of your recipes. I am learning so much from you! Thank you for your videos. God Bless You.
Interesting. Thank you for sharing us. I've always wondered about some of these large squash.
God bless all here.
I just grew my first this year because I love to fall decorate. I'm now going to try cooking one. Thanks for the info. In Mississippi.
Wow! I’ve not tried this squash before, but this size of squash could really help to feed a lot of people who experience food insecurity. Thanks for sharing.
I had a few nice Butternut Squash this year. I regret not planting some Cushaws after seeing your masterpiece.
There's always next year 🙂 Thank you for watching!
@@CelebratingAppalachia True. I failed to mention my little Ground Hog helper who loves to visit the garden when I am not around... Up went the fence this year.
That is a beauty. OMG I’m so happy for your success in your crop.
Thank you Tracy!!
Beautiful "COO"shaw Miss. Tipper. I bake & can pumpkin every year. (I try to find them the size that is on your counter)
I poke several holes in the top, rip the stem off, and bake until soft. I take the seeds out after it is done.
Mamaw & Great granny dried 'rings', but I've never dried any. Good luck with yours!
Didn't know about that squash thought it was in the gourd family until now , plan on being familiar with it next fall thanks for walking us through it!
Wow!! That's a huge cushaw squash!! I love cushaw squash! We would cut in half(none near that big!!)put butter,sprinkle brown sugar,& can use cinnamon or not & bake in oven. So good!! I haven't had one in yrs,don't see them much here. Maybe i just don't look too much or in right places. But acorn & butternut squash is also good same way.
My neighbor was born in 1933 believe it was,& when she married her husband,he said her family had never had pumpkin pie,or sweet potato pie,& im sure none of the squashes that way. They would just cut pumpkin up in small squares or litttle slices & fry in grease like potatoes!
I'm a new subscriber and I love your Channel! I have planted some baby butternut squash and I have one that's quite small but it's awfully cute and it's a tan color maybe 4 inches. And then I have new ones that are growing and they are striped green and white and I don't remember the first one growing that color. So I'm really excited to see what this second one is going to do, stay green and white or is it going to going to turn tan as well. And I really I need to Google it cuz I don't know how big is supposed to get being a baby butternut squash. But I doubt very seriously mine is going to get as big as yours and as beautiful as yours! I love to eat the seeds out of them as well. Thank you for sharing this video and your beautiful squash!
Howdy from the northern end of the Appalachian trail. We bake and freeze our squash too. People don't realize that canned pumpkin in the store is mostly Hubbard and other winter squash pureed. I think our homemade squash tastes better cause we bake it and bring out the natural sugars and even caramelize them a little.
Our methods:
We cut the fresh squash up a bit smaller than you, maybe 3" x 6" chunks and place them either on edge or skin up on a cooling rack in a cookie sheet. The size and orientation of the squash gets the liquid flowing and some place to go rather than pool in the skin, the rack keeps the squash out of the liquid once it comes out and the cookie sheet catches all the drippings. When it is all tender with a few brown edges let cool enough and process it the way you want for your liking then bag and freeze it up flat so it stacks.
However, it is disappointing to go through all the trouble to freeze bags only find your stuff freezer burnt when you go to use it. We have found the less air you have in the bag the less chance there is for it to become freezer burnt. The bag trick you showed is the way to go. But you can bring that trick to the next level, with a technique of closing, that will make it last for years in the freezer with little to no freezer burn.
A tip for bag freezing:
If you hold the bag on edge, seal up, like normal and tap it on the counter a couple times, careful to get the air out of the two bottom corners, that burps any air bubbles out of the squash. Next seal all but the last corner of the bag and stick your index finger in the remaining seal opening. Lay the bag flat on the counter and put your thumb of that same hand on the seal in front of your finger. This is to prevent the bag from unsealing while you work the rest of the air out of the bag. Next with your other hand, push down on the squash to get the squash juices to chase the all the air left in the bag from the squash to your finger. If you need to, push the squash first to the opposite corner that your finger in the bag is at, being careful to chase all the air out especially from the corner. Bring the squash around all the way to your finger in the seal. Then pull your finger out, give the squash the last little push, and seal the bag with your thumb all in one smooth movement. Your bag should be air free. Flatten the sealed bags and freeze. We did a 50 pound Hubbard squash like that and stored it in our little chest freezer with room to spare. We ate off that as pies, breads, and soups for three years and the last bag looked and tasted as good as the first because there was no air in the bags when they were froze.
I've never had cushaw that I know of. They are so enormous. Have a blessed evening. 🌻
Another great video. I cut mine in half, scrape out the guts, and lay the halves cut side down on a cookie sheet to bake. When they're done I peel 'em and freeze 'em the same way you do. I LOVE cushaw pie!
The cushaw/curshaw strikes again,lol !! Grandma would be looking on in awe & wonder.
Thanks for this video!! I have a freeze dryer, and will put the food-processed, freeze dried squash in Mylar bags.
Thanks Tipper! My FiLaw has been wanting cushaw and I didn’t know what to do with it! Now I know!
I’m growing cushaw for the first time this year. I remember my grandmother loved cushaw and it was a real treat when she was given one. I planted a hill of cushaw this year to remind me of her.. I will probably purée some and freeze it for pies, or maybe can some chunks
I did not even know what this squash was. I grew a huge variety of squash and pumpkins. Some did not make it, and this was one of the ones that did. I didn't even know what it was. Now I am so excited to try it. And grow more for next year, ;-)
I never seen that type of squash before but it looked amazing thank you so much for sharing how to process it and be able to have it all winter in the freezer
Never used cushaw but am going to try your method of processing. Thanks so much.
Thank u for your tips. We’re about to have our first experience with cushaw and this has been very helpful
I'd like to see how you organize your freezer. When you're putting up a variety of things year after year (plus deer meat and such) it can get a little overwhelming if you're not an organized person or if you're just starting out and need direction.
I've never seen or heard of a Cushaw Squash before your video! In fact, I just discovered your TH-cam channel today so I'm learning lots of new things. I'm a Florida native but my Mom lived in western NC for 15 years and I so enjoyed my visits to the area.
I will now be on the lookout for a Cushaw Squash at a local Farmers Market. And maybe I'll be fortunate to find some baked goods made with Cushaw Squash while I'm there. 😋
Wow! That is one huge squash! I saw one similar to that one, at the grocery store. It’s the first time I’ve ever seen a squash like this 🙂
🙂 it is rather large!
@@CelebratingAppalachia it sure is!
Thank you so much for sharing this video... even though it was years ago as I planted some this year and was wondering how to use an freeze them... thanks again for sharing...
My Mrs makes zucchini boats ! They look like a Gondola ,hollowed out and baked with sweet sausage,ground beef, pasta sauce .Good eating ! I ve never seen a Cushaw Squash before this video ,not that I recall anyhow!
I love the brown bits too. I like all my winter squash well caramelized.
I'm learning a lot about cooking that I never knew. I love your videos! Thank you!
Thank You for the information on storing this is my first year of growing Cushaw and trying it