Old-Fashioned Cushaw Pie
Pies made with cushaw squash make a tasty alternative to the classic pumpkin pie. This recipe yields two pies, which is ideal for Thanksgiving.
Set the oven to 400 degrees Fahrenheit (200 degrees C).
Fill a saucepan with water until it is just below the bottom of the steamer insert.
Water is brought to a boil.
Add the squash, cover, and steam for 15 to 20 minutes, or until very tender.
Smoothly puree the squash in a blender.
Squash puree should be added in 6 cups to a large mixing bowl.
Any extra squash puree should be saved for another use.
In the mixing bowl with the squash puree, combine the cream, honey, eggs, molasses, cinnamon, ginger, 1 teaspoon salt, allspice, and nutmeg.
Whisk until smooth.
Set aside and cover.