'Cushaw Green Striped' (Cucurbita mixta)
This is one of the ancients. There is archeological evidence that Cushaws have been grown for at least 8,000 years. Still treasured by the Hopi Indians, Cushaws are traditional in Cajun Creole cooking as well as in Appalachia. They are sometimes called Tennessee Sweet Potato Pumpkins.
In emergency situations you may need to grow large amounts of food fast. The ancient Cushaw will not disappoint. Cushaws are a dependable source of food when other crops fail.
It is a hardy plant, one that tolerates heat and resists the deadly vine borer; it can be grown easily in vegetable gardens, and it can be stored for an unusually long time.
Many cooks in the American South prefer cushaw over the standard pumpkin for use in pumpkin pie.
The way the Creoles like it best is to quarter it and cook it in the rind, after removing the seeds. Put in oven and bake till it may be pierced with a fork. Serve it in the rind, with butter on top.
I find the rinds to be bitter and cut them off before cooking.
The fruits have many culinary uses including pumpkin pie, biscuits, bread, desserts, puddings, beverages, and soups.
Edible parts:
seeds: salt and roast
flowers: stuff and fry or bake, dice and add to cornbread batter
fruits: can be eaten raw in salads when very small, cooked any size
Note: Save some of your cushaw seeds to replant
