A large green-and-white striped crookneck winter squash, the cornerstone of Southern and Appalachian pie-making before sugar pumpkins. Dense orange flesh, low water, heirloom-kept by Black and Native gardeners.
Cushaw is the squash Black grandmothers in the Carolinas and Appalachia made pie from when pumpkins were scarce or store-bought sugar was dear. It was grown in the same gardens as collards and field peas, kept alive by families saving seed across generations when commercial agriculture had no use for it.
Cushaw's deep-orange flesh is dense in beta-carotene, which the body converts to vitamin A for vision, immune defense, and skin integrity — a need amplified in communities with limited access to vitamin-A-rich produce. The flesh is low glycemic and high in soluble fiber, slowing glucose absorption, while its potassium-to-sodium ratio supports the blood-pressure regulation that cortisol-driven hypertension erodes. Cushaw holds more usable flesh per fruit than most pumpkins, making nutrient density affordable.
Halve, seed, and roast cut-side down at 400°F until fork-tender (45-60 min), then scoop the flesh. The crookneck holds the densest meat — use it for pies, the bulb end for stews. Steam or bake rather than boil to keep beta-carotene and flavor concentrated. Save the seeds to roast or to plant — cushaw is a seed-keeper's squash.
Free, no account needed to ask.