This winter squash has a mild, delicate flavor, not unlike that of a pumpkin or butternut squash, lending itself nicely to both sweet and savory recipes.
Food styling by Kathleen Kanen
Cushaw Pie
Makes 1 (9-inch) pie
Ingredients
- All-Butter Piecrust (recipe follows)
- 1 large cushaw squash (see Note)
- 2 tablespoons olive oil
- 1 cup heavy whipping cream, room temperature
- ¾ cup firmly packed light brown sugar
- 2 large eggs, room temperature
- 1 teaspoon ground cinnamon
- ½ teaspoon kosher salt
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- Buttermilk Whipped Cream (recipe follows)
- Garnish: roasted salted pepitas
Instructions
- Preheat oven to 425°.
- On a lightly floured surface, roll All-Butter Piecrust into a 14-inch circle (about ⅛ inch thick). Transfer dough to a 9-inch glass pie plate, pressing into bottom and up sides. Trim excess dough to ½ inch beyond edge of plate. Fold edges under, and crimp as desired. Lightly dock bottom of dough with a fork. Freeze until firm, about 15 minutes.
- Top prepared crust with parchment paper, letting excess extend beyond edges of plate. Add pie weights.
- Bake until edges are set and light golden brown, 8 to 10 minutes. Carefully remove paper and pie weights, and bake until bottom is dry and set, about 5 minutes more. Reduce oven temperature to 400°.
- Line a rimmed baking sheet with parchment paper.
- Cut squash in half; brush cut sides with oil. Place, cut side down, on prepared pan.
- Bake until very soft, 45 minutes to 1 hour. Let stand until cool enough to handle. Measure out 1¾ cups roasted squash. Position oven rack in bottom third of oven. Reduce oven temperature to 375°.
- In the work bowl of a food processor, process 1¾ cups roasted squash, cream, brown sugar, eggs, cinnamon, salt, ginger, and nutmeg until smooth and combined. Pour filling into prepared crust.
- Bake until filling is mostly set but has a slight wobble and a wooden pick inserted in center comes out clean, 55 minutes to 1 hour, covering edges with foil to prevent excess browning, if necessary. Let cool completely. Refrigerate until chilled and set, at least 6 hours, preferably overnight (or up to 3 days).
- When ready to serve, top pie with Buttermilk Whipped Cream. Garnish with pepitas, if desired.
Notes
Kitchen Tip
Reserve some of the squash seeds and toss in 1 teaspoon olive oil. Bake on a parchment paper-lined pan at 400° until golden brown, 15 to 20 minutes. Enjoy!
Reserve some of the squash seeds and toss in 1 teaspoon olive oil. Bake on a parchment paper-lined pan at 400° until golden brown, 15 to 20 minutes. Enjoy!
All-Butter Piecrust
Makes 1 (9-inch) crust
Ingredients
- 1½ cups all-purpose flour
- 1 teaspoon kosher salt
- ½ cup cold unsalted butter, cut into ½-inch cubes
- ¼ cup ice water, plus more as needed
Instructions
- In the work bowl of a food processor, pulse flour and salt until combined. Add cold butter, and pulse until mixture is crumbly and butter is pea-size. With processor running, add ¼ cup ice water in a slow, steady stream just until dough comes together. (Mixture may appear crumbly. It should be moist and hold together when pinched.) Add more ice water as needed.
- Turn out dough, and press into a flat disk. Wrap tightly in plastic wrap, and refrigerate for at least 1 hour or up to 2 days, or freeze for up to 3 months. If using from frozen, let thaw in refrigerator overnight.
Buttermilk Whipped Cream
Makes about 1½ cups
Ingredients
- ½ cup cold heavy whipping cream
- ¼ cup sugar
- ¼ cup cold whole buttermilk
- 1 teaspoon vanilla extract
Instructions
- In the bowl of stand mixer fitted with the whisk attachment, beat all ingredients at medium speed until soft peaks form. Use immediately.
Notes
Butternut squash can be used in place of cushaw squash.
