Cushaw squash

Cucurbita argyrosperma

vegetable · nuts & seeds

A long-necked squash, green-striped or white, grown mainly for its large seeds, roasted and ground into Mexican pipián; its flesh is blander.

Origin

Mexico and Central America

Season (United States)

August to November · grows in your region

Preparation

The flesh, peeled and seeded, is cooked like any squash — roasted, mashed, in pies; the seeds are washed, roasted for ten minutes in the oven and nibbled or ground.

Molecules

In small amounts, not counted Insoluble fibers

Did you know?

It is one of the five domesticated squash species, in southwestern Mexico.