Seeds saved from a seed grant the farm received from native seeds last fall have produced these beautiful Tarahumara cushaw squash. This variety thrives in south Texas; it doesn’t seem to mind the heat or pests that afflict squash in our area. They are prepared much like a pumpkin or butternut squash. Roasting the squash results in a tender orange flesh that could be used for both savory or sweet dishes. Cushaw pie anyone?




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