Never had a cushaw?
It is a winter squash that originates from Mesoamerica.
Now you’ll find cushaws around the Louisiana area.
Credit: Photo: Victor Protasio; Prop Styling: Kay E. Clarke; Food Styling: Torie Cox
Top your slice with our Vanilla Bean Custard (recipe below) and a few candied pecans.
Split vanilla bean open lengthwise, and scrape out seeds into a medium saucepan.
Whisking constantly, gradually pour 1/4 cup hot half-and-half mixture into egg yolk mixture.
Continue whisking hot half-and-half mixture into egg yolk mixture, 1/4 cup at a time, until completely combined.
Transfer mixture to saucepan, and place over low heat.
(Do not allow it to boil, or it will curdle.)
Immediately remove from heat, and quickly pour through a fine wire-mesh strainer over a medium bowl.
Discard solids in strainer.
Let custard cool 10 minutes, stirring occasionally.
Place plastic wrap directly on the custard (to prevent a film from forming).
Refrigerate until very cold, at least 4 hours or overnight.
(It will thicken as it chills.)
Prepare the Crust: Preheat oven to 375F.
Unwrap chilled pie dough disks from Double-Crust Pie Pastry, and place on a lightly floured surface.
Let stand at room temperature until slightly softened, about 5 minutes.
Sprinkle each disk with flour, and roll into 12-inch circles.
Cut the remaining disk into 1/4-inch strips.
Braid the strips, 3 at a time.
Using a pastry brush, brush a little water around the entire edge of the bottom crust.
Gently press the braided strips to the moistened edge to adhere.
Line pastry with parchment paper, and fill with pie weights or dried beans.
Bake in preheated oven 15 minutes.
Transfer to a wire rack, and remove pie weights and parchment.
Increase oven temperature to 450F.
Stir in sugar-spice mixture until incorporated.
Pour filling into prepared piecrust.
Bake at 450F for 10 minutes.
Reduce oven temperature to 325F.
Transfer to a wire rack, and cool to room temperature, about 2 hours.
Sprinkle with chopped candied pecans, if desired.
Serve with Vanilla Bean Custard Sauce.
