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Earth Eats: Real Food, Green Living

Cushaw Cutlets

If you've got more winter squash than you can shake a stick at, here's a recipe to give you some new tastes.

'Tis the season for genus cucurbita!

Hot and spicy cutlets are my favorite on cold days. They tickle the palate, elevate my mood and are immensely popular with my family and friends.

I usually only use potatoes to make cutlets, but this time I added some of the heirloom cushaw that are growing abundantly in my backyard as well. The results were delicious. Everyone took more than two helpings and they all wanted to know my recipe.

Cushaw Cutlets


  • 1 medium-sized cushaw (or butternut squash)
  • 2-3 medium-sized potatoes
  • 1/2 cup cilantro
  • 1 teaspoon cumin seeds
  • 1 teaspoon red chili powder
  • 1 teaspoon salt
  • pinch of asafetida
  • 1 cup rice flour

Cooking Directions

  1. Wash and cut cushaw and potato into large pieces. Cook until soft and drain water. (You can use this to make vegetable stock.)
  2. Add everything else except the rice flour and mash the vegetables using a wire whisk. Add rice flour and mix well.
  3. Shape the dough into rounds and cook on a nonstick pan. You can spray a little olive oil if you want to.
  4. Turn the cutlets over and cook until they are golden brown on both sides. This is a delicious snack that can be enjoyed straight or with ketchup. It's gluten-free and grease-free!

Rama Cousik

Rama Cousik grew up in India, watching and helping her mom cook. The taste, the texture, and the way she feels when she eats seasonal vegetables and fruits are indescribable. Hence, no matter where she lives, the idea of seasonal food is an essential part of her food philosophy.

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