Roasted Cushaw Squash Pie

Sharing is caring!

Deliciously caramelized roasted cushaw squash pie is the perfect pumpkin pie competitor. Simple and easy to make, you will never need another pumpkin pie recipe.

What is Cushaw Squash?

Cushaw squash is a type of crookneck winter squash with yellow flesh and green and white skin. Grown in the summer and harvested in the fall, this squash keeps well in storage for winter eating.

Cushaw squash has a mildly sweet flavor and a nice creamy texture when roasted making it the perfect choice for a pumpkin pie substitute. One bite of this roasted cushaw squash pie and you will never want to buy canned pumpkin again.

How to Roast Cushaw Squash:

To achieve the best possible flavor, cushaw squash should be roasted at 425 degrees for about an hour or until the flesh is fork tender.

To roast the cushaw begin by giving the squash a good rinse to remove any kind of dirt or debris.

Next, carefully cut the squash into pieces that will fit onto a baking sheet. Place flesh side down on a lined baking sheet for optimum caramelization during the roasting process. Bake until a fork slides easily into the flesh and the skin is puffed up and pulling away from the flesh.

How to Make Cushaw Puree:

Using an ice cream scoop, scoop out the roasted cushaw squash flesh. Make sure to include all the brown caramelized bits of squash as this is the sweetest part of the roasted squash.

At this point, you can drain your squash over a fine mesh strainer to remove any excess liquid by letting it sit in the strainer over a bowl for about 30 minutes.

Using an immersion blender or food processor, blend the cooked squash until a silky puree texture is achieved.

How to Store Roasted Cushaw Squash:

After the squash is blended to a smooth consistency, measure out the puree in two cup increments in freezer safe zip lock bags or freezer safe containers.

Then, label the freezer bags with the name of the product, amount and date. Store in the freezer up to 6 months.

How to Make Roasted Cushaw Squash Pie:

After roasting the cushaw squash set aside 2 cups of puree to make the roasted cushaw squash pie filling.

Pie Filling Ingredients:

• 2 cups roasted squash puree or pumpkin puree
• 2 eggs well beaten
• 3/4 cup brown sugar
• 3/4 cup white sugar
• 1 heaping Tbsp cornstarch
• 1/2 tsp salt
• 12 oz evaporated milk
• 1 Tbsp pumpkin pie spice

Pie Crust Ingredients:

• 1 1/4 cups all purpose flour
• 1/2 tsp salt
• 5 tablespoons cold lard or butter
• 5-6 tablespoons of ice cold water (add one at a time)

How to Make Pie Crust:

First, pulse flour, salt and lard in a food processor until the mixture resembles course bread crumbs.

Next, add in ice cold water one tablespoon at a time, pulsing the mixture in between adding tablespoons of water. Add just enough water for the dough to form a ball.

Then, remove the dough from the food processor and wrap the dough ball in plastic wrap.

Chill the dough in the fridge 30 minutes before rolling out the dough and placing it in the pie dish.

This recipe makes 1 deep dish crust.

How to Make Roasted Cushaw Squash Pie Filling:

First, mix together the cushaw puree, eggs, evaporated milk, brown sugar, white sugar, salt, cornstarch and pumpkin pie spice.

Next, pour pie filling into unbaked pie shell.

Then bake at 350 for 1 hour or until the middle is set.

Get the Printable Recipe Here:

Watch How to Roast Cushaw Squash and Make Pie Crust:

More From Scratch Recipes:

Quick Cinnamon Pecan Rolls

Sourdough Discard Pizza Dough

Simple Honey Roasted Salsa