Appalachia Appalachian Food

Roasted Cushaw

Roasted Cushaw

I discovered a new favorite way to eat cushaw squash-roast it! I’ve roasted yellow squash and zucchini squash before but I never thought about roasting cushaw.

Recipe for cushaw squash


Savory Roasted Cushaw

  • 5-6 cups cubed cushaw
  • 4 tablespoons of olive oil
  • salt to taste
  • pepper to taste
  • 2 teaspoon dried rosemary (or use fresh if you have it)
  • 2 cloves of minced garlic
  • 2 tablespoons of grated parmesan cheese

Heat oven to 400 degrees. Place cushaw on a large baking pan in one layer. I line my pan with foil to make clean up easier.

Drizzle olive oil over cushaw and stir to coat. Sprinkle with salt and bake for 20 minutes.

Take cushaw from oven and stir. Sprinkle cushaw with rosemary, pepper, garlic, and cheese.

Put pan back in oven and bake till done-about 10 minutes longer.

Rosemary roasted cushaw

Such an easy dish to make-and so tasty! The cushaw is even good the next day-cold straight out of the frig.


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  • Reply
    Ann Roberts
    November 26, 2018 at 10:13 am

    That last post from me read BEN but it should of been H-E-

  • Reply
    Ann Roberts
    November 25, 2018 at 6:17 pm

    My mom used to bake cushaw for us as kids. The butter sugar or brown sugar and cinnamon on chunks. I hadn’t seen these in years. Went to BEN for other things and my husband noticed a cushaw behind the swinging doors. We inquired about it and they said they didn’t have any more and the ones we saw had gone bad. They had only used them for fall display of gourds!!
    We asked if we could see it, since it didn’t look bad to us. Twenty pound beauty and it was just fine.
    Enjoying cushaw once again and loving it!!
    Saving the seeds and praying not a hybrid.

  • Reply
    Brandon Irons
    September 2, 2014 at 11:45 pm

    We grew punkins. The neighbors grew cushaws and candy roasters. I ate neither. Still don’t! The only yellow thing I will eat is squarsh and nanners and nanners are white after you peel them. I love watermelon. Won’t eat cantaloupe! Am I weird? I don’t care. I won’t eat yams or yaller sweet taters. I love the white ones. Lead me in with a blindfold and I still won’t eat it if it’s yaller. I can smell yaller, I can feel yaller and I can taste yaller! I don’t like it. I don’t know how I developed such an aversion for food of a certain color, but I think it was when I walked in on my little brother eating from his diaper.

  • Reply
    Ken Roper
    September 2, 2014 at 5:55 pm

    Growing up, we had all kinds of
    squash type foods but I never tried
    most till I was much older. My aunt
    use to make a great Cushaw Pie and
    she’d always send me one.
    One thing I never liked was fried
    or stewed turnips. But I like the
    greens. Figure that one out!…Ken

  • Reply
    Ethelene Dyer Jones
    September 2, 2014 at 3:50 pm

    Like Kimberly, I’ve made “many-a” Cushaw pie, using, basically, my pumpkin recipe. But the roasted cushaw sounds tasty; I’ll try it the next time I can find a cushaw. I don’t grow them any more (sorry about that!).

    • Reply
      Ann Roberts
      November 25, 2018 at 6:03 pm

      Where are you geographically?

  • Reply
    b. Ruth
    September 2, 2014 at 10:59 am

    Could you find out from Sow True Seeds if the Squash we planted is also called a North Carolina Candy Roaster? The name on the package was Winter Squash Pink Jumbo Banana (Cucurbita maxima)Heirloom, size 25-40 pounds.
    I am finding tons of Candy Roaster recipes and they describe, and the pictures look exactly like the squash we grew!
    I noticed that the Georgia Candy Roaster is different from the North Carolina Candy Roaster and lasts longer?? Don’t know?
    I always wanted to try a Candy Roaster, I have heard of them all my gardening days…I just wonder if that is what we grew!
    All help appreciated!
    Thanks Tipper,

  • Reply
    September 2, 2014 at 10:34 am

    YUM! This looks and sounds delicious. This will go straight into our BP recipe folder. Definitely a keeper, thanks for sharing!

  • Reply
    September 2, 2014 at 9:49 am

    Yummy! That looks so good. That’s a new squash for me. I have never had one. I am a squash lover, so I think I will search for one and try it. Thanks

  • Reply
    September 2, 2014 at 9:41 am

    I have cooked cushaw every way possible and end up using sugar in all the recipes. I didn’t raise cushaws last year and realized how hard they were to find when I tried to buy one. The farmer’s markets had no clue what I was looking for. We looked for them in surrounding counties and even stopped at vegetable stands while traveling out of state. When no one replied to an ad I placed, I knew I had to grow my own cushaws if I wanted one. They are huge and still growing. My favorite way to eat them is dried. After they are completely dry, I lightly fry them and add white or brown sugar.

  • Reply
    b. Ruth
    September 2, 2014 at 9:25 am

    I’ll be trying this recipe. We have Cushaws here and there and everywhere! I can’t give them away, even for a fall decoration! LOL
    I baked the recipe I found for the Banana Squash night before last. It was OK, but thought it needed more sugar and spice. Only called for a 1/2 tsp nutmeg! It was not a favorite and I don’t think it is worth sharing. Sorry!
    If I get it “tweaked” to really taste like a baked squash dessert as I thought it was supposed to be, then I’ll send the recipe! I think I wasted my pecans and crushed pineapple.
    In the meantime thanks for this savory squash recipe. Only thing, I dread tackling that big ole cushaw! I might let the better half use his muscles on it!
    Great Post Tipper,

  • Reply
    Barbara Gantt
    September 2, 2014 at 8:06 am

    I will have to try this recipe. My cushaw are finally growing like crazy. We have had hot temperature again. I am sure that was their problem, all those cool days. Barbara

  • Reply
    Miss Cindy
    September 2, 2014 at 7:12 am

    I was there Friday for the roasted Cushaw and it was wonderful. I bet it would be good mixed with other veggies like broccoli, onions, and carrots and roast them all together.

  • Reply
    Kimberly Burnette
    September 2, 2014 at 6:20 am

    I love cushaws! My favorite thing is to make pies!

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