Friends Drift Inn Farm – Recipes
Cushaw and Raspberries Recipe – Breakfast, Lunch or Dinner?
Farm-to-Table is something I am very passionate about. Of all the heirloom produce that comes from my garden, it is cushaws that bring me the most joy….the most satisfaction. Once favored over pumpkins for everything from pies to savory dishes, the Green Striped Cushaw has fallen out of favor among producers and consumers. That’s a sad thing. The Southern Foodways Alliance can defend the Mirliton as an underdog, but I am going to stick with cushaws….it’s an Appalachian thing.
You may never have heard of cushaws; but that’s my point. Make an effort to find them, to use them, to pursuade your local growers to produce them. Cushaws are on the Slow Food Ark of Taste due to their fall from favor. That’s a sad thing.because they certainly do not fall short on FLAVOR. Rich like a cross between a sweet potato and a pumpkin, yet smoky too. With raspberries and sorghum, the marriage is nothing short or spectacular!
This week I gave a talk at our local Rotary about the erosion of genetic diversity in agriculture, and the hope I see in Appalachian heirloom varieties. I said:
“The isolation that has so long stymied us may be the very catalyst that saves us all. That saves us all.”
Instead of the Doomsday Seed Vault, Appalachia may be poised to be the living repository for seeds. A living respository….I like that idea.
Tonight, I will be participating in Driscoll’s Berries first virtual twitter party hashtag #DriscollsMoments I believe in Driscolls….and their committment to producing berries in sustainable ways. I favor local, but feel blessed that there are growers all over this world who bring raspberries to me here in the mountains. I thank Whole Foods in Lexington for supporting that effort.
Find you some cushaws…and couple them up with raspberries.
Roasted Winter Squash Cushaw with Raspberries
Inspired byDriscoll’s Berries
Winter Squash Recipe, Raspberry Recipe, Thanksgiving Recipe, Side Dish
- 1 ½ pounds cushaw peeled cubed into 1 inch squares (you could use butternut squash but that is not fair)
- 1 tablespoon unsalted butter, softened and cut into pieces
- 3 tablespoons sorghum
- ¼ teaspoon fine sea salt
- ½ teaspoon freshly ground black pepper (For the adventuresome I recommend Bourbon Barrel Foods Bourbon Smoked Pepper)
- 2 tablespoons finely chopped crystallized ginger
- 1 1/3 cup (6 ounce package) fresh raspberries
1. Preheat oven to 400°.
2. Prepare squash cubes, keeping size uniform to insure even baking. Place in a 9×9 glass baking dish.
3. Add butter, sorghum, salt and pepper tossing around to coat squash.
4. Bake until fork tender, anywhere from 30 to 45 minutes depending on the moisture content of cushaw. Remove from oven.
5. With your fingers, sift ginger over top of dish. Carefully stir in raspberries, taking care not to bruise the fruit.
6. Bake another 5 minutes. Serve warm. As a side dish, I would expect to easily serve four to six. Wonderful for supper, but equally welcome on the breakfast table as a main course.
Notes and Observations:
Cushaws are one of the most under estimated of the winter squash. Here in the mountains, we are just beginning to embrace cushaws once again. Cushaws grow large, up to 20 pounds, depending on the variety. Like pumpkins, I often roast cushaws off with a little olive oil, and once baked cube and freeze, or puree and freeze. Our favorite variety of cushaw, is the green striped which in my opinion has the best flavor and offers the most versatile possibilities for recipe inclusion, be that savory or sweet. Y’all buy more cushaws!
Disclaimer: I received coupons and swag from Driscolls Berries. When in season, I grow my own!
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