Keep this dish on your radar for the upcoming holiday season.
Cushaw is a green-and white-striped, gourd-shaped pumpkin, which is famous in Southern Louisiana. I love to cook cushaws in soups during the holiday season; however, I also enjoy cooking the meat of the squash with brown sugar, cinnamon and a touch of vanilla to create a perfect pie filling.
Prep Time: 1 Hour
Yields: 4 Servings
2 pounds peeled cushaw meat
4 cups chicken stock
3 tbsps melted butter
1 cup diced onions
½ cup minced yellow bell peppers
½ cup minced orange bell peppers
2 tbsps sliced garlic
1 cup heavy whipping cream
salt and black pepper to taste
granulated garlic to taste
1 tbsp chopped parsley
Cut cushaw into 1-inch pieces. In a large stockpot, combine cushaw and chicken stock over medium-high heat. Bring to a boil, reduce heat and simmer 40 minutes or until cushaw is tender. When cushaw is tender, strain through a colander, reserving cooking liquid. Return cooked cushaw back into the pot. Heat a medium skillet over high heat. Add melted butter, onions, bell peppers and sliced garlic. Sauté 4–5 minutes then add mixture to the cooked cushaw. Using an immersion blender, blend cushaw mixture while adding heavy whipping cream in a steady stream. Adjust consistency with reserved chicken stock. Season with salt, black pepper and granulated garlic. When ready to serve, re-heat soup. Ladle an equal portion into each soup bowl and garnish with chopped parsley.
Recipe courtesy of Chef John Folse