It's exciting when an unfamiliar fruit or vegetable appears at fall markets. Even among the kaleidoscope of late-season winter squashes, the bulbous-bottomed, crook-necked cushaw stands out, ...

While they can be—and are—eaten immature as an early summer squash delicacy, the fruits take all season to fill out and ripen fully, and are typically harvested in early fall. They appear for sale ...

To cook the cushaw: Trim stem and blossom end of the squash, and cut into large chunks. Scrape out the seeds and discard (or keep for later toasting). Melt 2 tablespoons butter in a large roasting pan ...

When Beckham Sharpe and his family switched from raising tobacco to growing produce on their Kentucky farm more than a decade ago, they did a brisk business each fall in pumpkins and giant crookneck ...

The green-striped cushaw squash develops into a shape that’s rounded at the blossom end with a neck leading to a smaller round portion at the stem end — or, “a watermelon barbell,” as one child ...

Around this time of year, the sidewalks of South Twelfth Avenue are lined with squash: big ones, small ones, veiny green ones with bell bottoms and curvy trunks, flat ...

Cushaw pie is a tasty, creamy and mild alternative to pumpkin. Cushaws store well into the winter and are available at farmers’ markets, farm shops and some groceries like Good Foods Co-op. Kevin ...