Good evening! I wanna talk about the health benefits of cushaws cause they have vitamins A, B and C that contribute to our bodies. They also help our vision, immune system, skin and things of that nature. Anybody had cushaw before for soup and stuff? I had some in the past as as a stew or pie a couple of years ago. If anybody wants to share their experience with cushaws, please let me know. Thanks!
I grow cushaw winter squash every year. Pumpkins don't do well for me, but cushaw does great. It tolerates heat and drought, and isn't bothered much by bugs or disease. They get pretty big (some as big as 20 pounds) and store really well. Some of the old timers in my area call them cushaw pumpkins. I substitute them in any pumpkin or winter squash recipe: soup, pie, pancakes, muffins, cookies, cake, quick bread, plain baked, steamed, or mashed.
The immature green ones can be eaten like summer squash.
This year we had an early frost, so I put the mature cushaws in the pantry and canned some of the green ones.
They're easy to grow, but they do take up a lot of room in the garden because their vines really spread.
@Leigh Tate
Your description sounds exactly like Tromboncino squash. It is an Italian variety that I really like. It is a vine that can grow up to 40' long, is resistant to vine borers and disease, can be eaten when younger like a summer squash or allowed to fully mature and turn yellow as a winter squash. The biggest difference is the shape, with Tromboncino being long and thin with a bulb at the end where the seeds are located. The long meaty part is seedless and works well for pickling while the end has the seeds which can be cooked like pumpkin seeds. I grow mine in my mini orchard so it doesn't actually take any additional growing space. It starts up one fruit tree and then climbs into the other trees. The squash develop after the fruit (peaches/pears/plums) are harvested, so I get two harvests off of those trees.