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...
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.
Ingredients
SERVINGS: 6 Serving(s)
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
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.
