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Today, we are setting the table with Cushaw squash. It is a squash found at roadside stands, and farmers\u2019 markets in the South East, Western states and in Native American communities. My guests today regale the Cushaw for it\u2019s variety of culinary uses with cooking directions and recipes. This squash is identifiable by it\u2019s large size, and green stripes on a cream colored background.\nFred and Jill Sauceman of Johnson City, Tennessee share how they bake an entire cushaw without peeling it in the oven.\nFred Sauceman also shares historic information of the Cushaw and it\u2019s roots in Native American culinary traditions. He also shares a recipe for \u201cCushaw Custard\u201d.\nAmy shares 2 recipes from Nadalyn Larson for \u201cStewed Cushaw\u201d, and \u201cCushaw Coffee Cake\u201d. These recipes are posted on her sister\u2019s food blog and are inspired from their Mother Sally.