
Originally grown in the southwest, the green striped cushaw found its way into the gardens of many Appalachian homes throughout Kentucky and Tennessee. It is prized for its impressive size, sweet taste and its versatility in the kitchen. In my family, it was a staple growing up and there wasn’t a fall function without it served or used as decoration.
When we packed up everything and moved back to my husbands home state of Georgia, one thing my family sent us off with was a plethora of heirloom seeds. Among those ziploc bags and folded envelopes were some of my families beloved cushaw.
At first, we were nervous about growing them here in zone 8A, but with proper soil amendments we quickly realized the cushaw were fazed very little by the move. This fruit (yes, fruit!) is a variety of winter squash with a rather thick skin. And thanks to our warmer climate we have been able to start and grow them at least a month sooner than back in Kentucky. Which means even more pie!
Where I grew up nothing could top a good cushaw pie or baked sweet cushaw to REALLY set the mood for fall. A gourd most would overlook, my family and many other Appalachian natives decided to turn into a delicious seasonal favorite!

Often referred to by many as the “Hillbilly Pumpkin” it has a similar composition and flavor as the typical pumpkin. In our house we use it as a 1:1 ratio in any recipe that calls for pumpkin and it always comes out wonderfully. Cushaws are loaded with minerals, carotene, vitamins A, vitamin B, and vitamin C, so you’re still getting many of the same benefits as a more typical squash choice.
Life is always throwing us big choices to make or curveballs to divert us from the path. And just like the cushaw, sometimes we just need some extra care to adjust to our new path. This squash is the perfect example of growing where you are planted. Whether it be in the heat of the Southwest, or the foothills of Appalachia the cushaw has grown through the generations and become part of our heritage. It is such a blessing to get to share this part of my heritage with my husband and his family all while spreading the knowledge of gardening through food!
Often times, our gardens can be our best teachers. Patience, dedication and resilience are just a few of the countless lessons to be learned from growing our own food. It is in these rows of greenery we find some of the best parts of ourselves and for me, the best place to thank my ancestors. It is through these saved seeds we can feed generations to come and share the joy of a garden grown pie.
The only question that remains is, what seeds will you save?
– Aubrey