A couple posts back I showed you a mystery squash that we purchased for $3.
You can see that post here.
Here's the picture of it.
It's huge!
After some input from you kind folks,
we figured it was a cushaw - or close.
Upon research (because that's just what I do) I learned that the cushaw is referred to as the sweet potato pumpkin.
That concerned me just a little
as I'm not fond of either sweet potatoes or pumpkin.
as I'm not fond of either sweet potatoes or pumpkin.
This evening, I finally decided to break into that big boy.
The shell / rind is tough as nails.
Just getting the neck portion cut off was a workout.
The meat however is tender.
The fragrance smelled like watermelon to me which actually worried me a little.
I was preparing myself for something ultra sweet.
The first small batch, I had sliced about 3/8" thick and dipped in milk
then shredded Parmesan.
then shredded Parmesan.
I fried those in some of our home rendered bear lard.
Man oh man! It was delicious!
The second batch, I didn't even bother with the milk or cheese.
Just a sprinkling of salt and we gobbled them up.
It does have a slight sweet potato flavor but not the overwhelming flavor
of regular sweet potatoes.
of regular sweet potatoes.
It is/was almost like a cross between a potato and sweet potato.
We will probably be eating on this cushaw for about two weeks!
The next thing I did was clean out the "belly."
The seeds are even huge - and a ton of them.
I am saving some to try to grow, but I will roast the rest of them.
As much food as we are getting from this one squash,
I can't believe I've never heard of them.
Also, I can't believe they are not more widely promoted as
a cost effective way to eat or feed a family.
a cost effective way to eat or feed a family.
They store easily though from what I've read
not as long as some other winter squashes.
These store up to 4 months.
not as long as some other winter squashes.
These store up to 4 months.
So far, the only thing that is a bit of a deterrent
is how difficult it is to break into.
is how difficult it is to break into.
I am making arrangements to get a couple more.
So all of this from someone who's not a squash fan.
I can't tell you how thrilled I am with the discovery of this mystery squash.
And healthy to boot!
As you know, if it's a hybrid, the seeds won't grow true but, if it's a cushaw, you should be alright. I'm glad the thing worked out for you. I've never tried them, but my granddad used to grow them.
ReplyDeleteAh man! You're not supposed to say it out loud; they might be jinxed now. But I have to try. It's all I've got. If they are anything close, I'll be thrilled.
DeleteThat's wonderful! My neighbor gave me a homegrown butternut squash the other day. It's divine. I've never tried your method with the milk and parmesan. The bear fat sounds incredible!
ReplyDeleteYou'll have to give it a whirl. Bear lard is a very clean fat. Pork lard can have a little "piggy" ish flavor sometimes, but bear really doesn't have a flavor - just a nice crisp.
Deletemmmmm - sounds so good! I've never tried this particular type and now will keep my eye open for it.
ReplyDeleteI've never had fried squash. And bear lard. I will try frying when I get a butternut squash. It sounds delicious.
ReplyDeleteYum.
ReplyDelete