Today, we are setting the table with Cushaw squash. It is a squash found at roadside stands, and farmers’ markets in the South East, Western states and in Native American communities. My guests today regale the Cushaw for it’s variety of culinary uses with cooking directions and recipes. This squash is identifiable by it’s large size, and green stripes on a cream colored background.

Fred and Jill Sauceman of Johnson City, Tennessee share how they bake an entire cushaw without peeling it in the oven.

Fred Sauceman also shares historic information of the Cushaw and it’s roots in Native American culinary traditions. He also shares a recipe for “Cushaw Custard”.

Amy shares 2 recipes from Nadalyn Larson for “Stewed Cushaw”, and “Cushaw Coffee Cake”. These recipes are posted on her sister’s food blog and are inspired from their Mother Sally.