A two-dish recipe: Roasted Cushaw and then Roasted Cushaw Soup.

Any winter squash or pumpkin (except spaghetti squash) can be substituted in all these recipes. But they won’t taste quite the same.

 

By / Photography By Gary Beverly | February 15, 2018

Ingredients

Roasted Cushaw
  • 12 cups peeled, raw Cushaw squash cubes, 1-inch dice
  • ¼ cup olive oil
  • Kosher salt to taste
  • 2 tablespoons fresh rosemary (or 2 teaspoons dried), finely chopped
  • 6 cloves garlic, peeled and chopped
  • Freshly ground pepper
  • ¼ cup chopped walnuts
  • Grated Parmesan cheese
Roasted Cushaw Soup
  • Half of the roasted Cushaw from the above recipe, about 2 cups
  • 3 cups cooked potatoes and/or lima beans
  • 4–5 cups water
  • ½ teaspoon salt or to taste
  • ¼ cup chopped walnuts
  • Grated Parmesan cheese

Preparation

Roasted Cushaw

Heat oven to 400°.

In a medium bowl toss together cubed squash, olive oil, salt and pepper. Spread cubes out on 2 baking sheets. Bake for 20 minutes. Add garlic and herbs and stir. Bake for 20 more minutes and stir. The squash should have some golden brown spots. If not, return to the oven for 10 more minutes. Taste. Adjust seasonings. Serve half of the roasted Cushaw, garnished with the walnuts and Parmesan and reserve the other half for the soup.

Roasted Cushaw Soup

Put all ingredients in blender except the walnut and cheese garnish. Buzz until smooth. Heat, stirring constantly. Add water to thin. Taste and adjust salt. Garnish with walnuts and Parmesan cheese.

Related Stories & Recipes

The Big Squash Story

“The Mammoth Squash” Edgar A. Poe, 1845 GREEN and specked with spots of golden, Never since the ages olden— Since the time of Cain and Abel, Never such a vegetable, So with odors swe...

Baked Cushaw Sections

Any winter squash or pumpkin (except spaghetti squash) can be substituted in all these recipes. But they won’t taste quite the same.

Ingredients

Roasted Cushaw
  • 12 cups peeled, raw Cushaw squash cubes, 1-inch dice
  • ¼ cup olive oil
  • Kosher salt to taste
  • 2 tablespoons fresh rosemary (or 2 teaspoons dried), finely chopped
  • 6 cloves garlic, peeled and chopped
  • Freshly ground pepper
  • ¼ cup chopped walnuts
  • Grated Parmesan cheese
Roasted Cushaw Soup
  • Half of the roasted Cushaw from the above recipe, about 2 cups
  • 3 cups cooked potatoes and/or lima beans
  • 4–5 cups water
  • ½ teaspoon salt or to taste
  • ¼ cup chopped walnuts
  • Grated Parmesan cheese
Subscribe
Build your own subscription bundle.
Pick 3 regions for $60