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Cucurbita argyrosperma, commonly known as cushaw, kershaw, or silver-seed gourd, is a species of squash most grown most frequently in North and Central America, and believed to originate from southern Mexico.
This list of gourds and squashes provides an alphabetical list of (mostly edible) varieties of the plant genus Cucurbita, commonly called gourds, squashes, pumpkins and zucchinis/courgettes.
The fruit can also be left to ripen and used like a winter squash, where it is boiled, roasted, or puréed into soups. [6] Like with the Māori introduced calabash, the mature fruit of the kamokamo can be dried out and made into a storage vessel and was traditionally used to hold the pulp of ripe tutu berries. [7]
Spaghetti squash has a great party trick: After halving and removing the seeds, roasting or microwaving it, you scrape out the flesh with a fork, and it forms strands, like spaghetti (hence the name).
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Cushaw (or kershaw) is a common name for a winter squash with a curved neck. It may refer to: Cucurbita argyrosperma (syn. Cucurbita mixta), the species most commonly associated with "cushaw", which includes the green-striped cushaw and the white cushaw; Cucurbita moschata, the species that includes the golden cushaw and the orange-striped cushaw
The seeds and fruits of most varieties can be stored for long periods of time, [5] particularly the sweet-tasting winter varieties with their thick, inedible skins. [119] Summer squash have a thin, edible skin. The seeds of both types can be roasted, eaten raw, made into pumpkin seed oil, [73] ground into a flour or meal, [120] or otherwise ...
Dickinson pumpkin – Libby's uses a proprietary strain of Dickinson for its canned pumpkin [8] [9] Giromon – a large, green cultivar, grown primarily in the Caribbean. Haitians use it to make the traditional "soupe giromon". [10] Golden Cushaw – Similar in shape but a different species than the common Cucurbita argyrosperma "cushaw" type ...