I love early fall because the weather’s just right, the leaves are changing, and winter squash is everywhere at local farms and markets. I like to buy a lot since it’s cheap, which helps stretch our food budget throughout the year.
I enjoy taking my kids to visit local “pick your own” farms where we can gather pumpkins, apples, and winter squash. We bring home plenty of these goodies, and one of my favorites is the large winter squash called Cushaw.
If you haven’t heard of Cushaw squash, you’re not alone. It’s not something you often find at regular grocery stores. Cushaw, or cucurbita mixta, is a green and white striped squash that sometimes has a spring harvest too. They can get really big, sometimes over 20 pounds, and have a taste that’s sort of a blend between pumpkin, acorn squash, and summer squash.
This type of squash has been around for thousands of years and is a great source of Vitamin C. They are highly resistant to heat and resilient against squash vine borers, pests that often damage other squash and pumpkins not treated with pesticides. This means Cushaws are often grown organically or without pesticides, even if they aren’t certified. Just check with your farmer.
Cushaw squash, being heirloom, allows you to save the seeds for planting, and we’ve managed to grow plenty of squash from the seeds of our first purchase. They store really well; you can keep them for four to five months if they haven’t been cut. I’ve got several large Cushaws on my kitchen table and have been freezing them for easier use later.
Freezing cushaw squash is straightforward. Chopped and frozen pieces are handy for breakfast stir-fries, soups, and stews. You can even roast them or use them as a pumpkin substitute in pies.
I’m hopeful that these traditional squash varieties become more popular. If you’re looking to feed your family with real food on a budget, try buying some to preserve and enjoy all year. Save the seeds and compost the peels for a no-waste, cost-effective option.
I picked up some large Cushaw squashes from a local no-spray farm for $6 each and later found them at another farm for $5 each. After chopping them up, I ended up with over 12 pounds of squash, costing less than $0.50 per pound.
To store them, I found a simple method. Just use a sharp knife to cut off the ends. Then, remove the neck in one piece if it’s straight, or in 5-6 inch sections if it’s not. Slice the rest of the squash into 4-5 inch circles and scoop out the seeds. You can dry the seeds to plant next year.
Carefully cut off the skin with a knife, which is easier than using a peeler. Once that’s done, chop the squash into 1/2 inch cubes and place them in freezer bags. These can be stored in the fridge for up to a week or in the freezer for a year.
This method also works well with butternut squash, but peeling acorn squash can be tricky. For acorn squash, I prefer to roast first and then scoop out the flesh for storage.
Ever tried buying and using winter squash? If not, visit a local farm or farmers market and get some soon! How do you like to use winter squash?
