Hey y’all,
Let me tell you about this little surprise that’s been popping off in the garden lately, Cushaw squash. Most folks have never even heard of it, but baby, once you taste it, you’re gonna be hooked.
It’s got this sweet, nutty flavor that reminds me of if butternut squash and sweet potatoes had a baby. Creamy, cozy, and perfect for all the fall feels.
How We’re Eating It
Around here we’ve been:
✨ Roasting it with a drizzle of olive oil and herbs (chef’s kiss).
✨ Blending it into soup with garlic and onions for that rich, velvety goodness.
✨ Mashing it up like sweet potatoes—and let me tell you, the family went back for seconds.
Why We’re Growing It
Y’all know I love trying new things in the garden, and this squash just felt right. It’s hearty, the vines spread out like they own the place, and it gives us plenty to enjoy and share. Plus, it’s something different to bring to the table, and I’m all about keeping things fresh and fun.
A Little Homestead Magic
For me, Cushaw squash isn’t just another veggie. It’s a reminder to stay curious, to keep planting new things, and to bring a little surprise and joy to the table. That’s what 1737 is all about—cultivating community, harvesting home, and making sure every bite has a story.
So if you see Cushaw squash on our table or in your basket, grab one and play around with it in the kitchen. Roast it, mash it, soup it; however you fix it, it’s gonna feel like love on a plate.
1737 Urban Homestead 