Cushaw Pie Recipe Rich in Flavor and Tradition

Friends Drift Inn Farm – Recipes

Cushaw Pie Recipe Winter Squash

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Cushaw Magazine Article by Joyce Pinson

Baking Pies – Cushaw is My Favorite!

Baking up a Tradition

Come Thanksgiving, I often allow myself to drift back in time to a moment when my grandparents were pushing aside the kitchen table and dancing in the kitchen. In my mind’s eye I see my lanky Grandpa performing kicks and flicks to a Charleston tune.

It was Grandpa who always insisted we grow cushaws. They were a good seller at the original Friends Drift Inn Produce stand. Grandpa loved cooking cushaws as a savory dish perhaps with venison or sausage; but most customers enjoyed the tradition cushaw pie.

Green Striped Cushaws on the vine
I was delighted to see Brown Forman’s chef Mark Williams feature a cushaw pie recipe in a recent Courier-Journal article for Thanksgiving celebrations. If you do not know, Green Striped Cushaw is on the Slow Food Ark of Taste. In a way, it is considered endangered. If there was one single catalyst that launched this blog, it was the search for cushaw seeds!

Cushaw Pieis an Appalachian tradition worth incorporating into you’re your own holiday entertaining mainstays. Sweeter than pumpkin with a depth of flavor enhanced by sorghum and bourbon, there was a time in the American history book when cushaw was preferred over pumpkin. It is my mission to resurrect the ancient one, and restore it to it’s rightful place on your table.

Cushaw and Pumpkins, they are not just for the holidays….if you find the right recipes you will serve them again and again.

Have a Happy Thanksgiving!

Thanksgiving Recipes
More About Cushaws
More Pie Recipes

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About Cushaws and Pie Recipes
Just What is a Cushaw?
Thanksgiving Recipes
More About Cushaws
More Pie Recipes

About Joyce Pinson

Joyce Friend Pinson is a regional farm-to-table columnist for the Appalachian-News Express. She is a local television host. Her column show and blog, Friends Drift Inn, explores food, gardening, and real life farm-to-table stories from the perspective of a baby boomer in Appalachia. Joyce has a background in agriculture, media, and small business. Joyce is an heirloom gardening addict and home canner. She has a penchant for big hats, pointy toed shoes, and bourbon. Along with her husband Charlie, Joyce really does live in a barn where they ballroom dance. And laugh. And cook. And giggle.