Cushaw Squash

Native to Mexico and Central America, with a long history of cultivation in the southern United States.

• Domesticated in the arid and semi-arid regions of central and western Mexico, likely over 5,000 years ago
• Grown extensively throughout Mexico, Central America, and the southwestern United States since pre-Columbian times
• Spread into the American South through Native American trade networks and colonial era agriculture
• Became a traditional heirloom in Appalachia and the Deep South, where it is still grown in family gardens
• Less widely cultivated commercially than other Cucurbita species
• Sometimes called "casaba squash" (not to be confused with the melon), "green-striped cushaw," or "Tennessee sweet potato"
• The Hopi and other Pueblo peoples traditionally grow silver-seeded varieties

A large, vining annual with trailing stems reaching 3 to 6 meters in length.

Leaves:
• Large, broadly ovate to cordate, 15 to 30 cm across
• Deeply lobed with 3 to 5 angular lobes
• Rough, hairy surface, dark green with lighter mottling

Fruits:
• Large, 30 to 60 cm long, with a distinctive curved neck and swollen bulbous base
• Weight ranges from 2 to 10 kg depending on variety
• Skin color varies: green with white stripes, solid pale green, gold, or white
• Thick, firm rind protects the moist, golden to orange flesh
• Flesh is smooth, sweet, and slightly fibrous with a flavor reminiscent of sweet potato
• Seed cavity in the bulbous end contains large, flat, white seeds

Flowers:
• Large, bright golden-yellow, 8 to 15 cm across
• Monoecious: separate male and female flowers on the same plant
• Male flowers appear first on long stems; female flowers have a miniature fruit at the base

Vines:
• Robust, trailing vines with coarse, angular stems
• Root at the nodes where they contact moist soil

A heat-loving, drought-tolerant squash adapted to warm, dry conditions.

• Thrives in hot climates with temperatures between 20 and 35°C
• More heat-tolerant and drought-resistant than most other cultivated Cucurbita species
• Prefers well-drained sandy or loam soils with pH 6.0 to 7.5
• Requires full sun for best growth and fruit production
• Deep root system allows it to access soil moisture during dry periods
• Flowers are pollinated by bees, particularly squash bees (Peponapis) and honeybees
• Day-length sensitive in some varieties
• Resistant to many common squash diseases including squash vine borer
• Requires 90 to 120 frost-free days to mature

Cushaw Squash provides excellent nutritional value from both its flesh and seeds.

Flesh:
• Good source of beta-carotene (provitamin A), especially in orange-fleshed varieties
• Provides vitamin C, potassium, and dietary fiber
• Low in calories, approximately 35 to 45 kcal per 100 g
• Contains moderate amounts of B-vitamins

Seeds:
• High in protein (25 to 30 g per 100 g), healthy fats, and zinc
• Excellent source of magnesium, iron, and phosphorus
• Rich in unsaturated fatty acids
• Can be roasted and eaten like pumpkin seeds

Grown from seed, similar to other winter squashes but more tolerant of challenging conditions.

• Direct-sow seeds after all danger of frost and soil has warmed to at least 18°C
• Plant 2 to 3 seeds per hill, thinning to the strongest seedling
• Space hills 1.5 to 2.5 meters apart in rows 2 to 3 meters apart
• Vines need room to spread; provide at least 3 to 4 square meters per plant
• Keep soil moist during germination and early growth
• Once established, plants are relatively drought-tolerant
• Mulch around the base to conserve moisture and suppress weeds
• Harvest when stems begin to dry and skin is hard enough to resist thumbnail pressure
• Cure in warm, dry conditions for 10 to 14 days before storage
• Stores well for 2 to 4 months in a cool, dry place

A versatile traditional squash used in both sweet and savory preparations.

Flesh:
• Baked, roasted, steamed, or boiled as a side dish
• Mashed and used in pies — the famous "cushaw pie" is a Southern Appalachian tradition
• Used in soups and stews
• Can be pureed and used as a substitute for pumpkin in any recipe
• Sweet, smooth flesh works well in custards, breads, and muffins
• Traditionally baked with butter, brown sugar, and spices

Seeds:
• Roasted and salted as a snack
• Ground into seed butter or added to sauces
• Traditionally used in Mexican mole sauces