Kushaw Turnovers

I have to start out explaining that kushaw is a kind of squash.  It is big and has a goose-like neck.  And you don't think of putting it in something that is known to be sweet and biscuit-y.  Here is a kushaw:

It's chubby and adorable.  I love them.  When cooked by me or my Daddy, kushaw turns into a hybrid kinda beast.  It tastes kinda like an apple and a pumpkin got together and had a wild party with some apple pie spice, cinnamon, and a bit of sugar. 

TA-DAH!  Amazing and super yummy cooked kushaw that is not too sweet.  But it is just soooooo good!  The thing about kushaw is that it really is a matter of taste.  So, for the cooked kushaw, you will need kushaw, sugar, apple pie spice, cinnamon, and your own taste buds.  Let them be your guide through the making of kushaw.  You cook it over low heat until it all melds together.  This process takes a few hours, so be prepared.  The next step is to take the cooked kushaw and transform it again into pillowy goodness, also known as turnovers.

And here is a sneak peak inside those lovely little things.

These are DELICIOUS.  I'll be having them for breakfast for the next two mornings as well.  I froze some leftover kushaw, so the next time Jeremy is here or whenever I go there, I can make him some and take them to him. 

Before I begin recipe writing, the crust for these is a basic biscuit dough.  If you have one that you like, go for it. The one I'll be using is magnificent and super uber easy, as well as awesomely vegan. 

Vegan Biscuit Dough

Ingredients:

2 1/2 c. self-rising flour
1 c. soy milk
1 tsp. apple cider vinegar
1/4 c. vegetable oil

Directions:

1. In a measuring cup, mix together the soy milk and apple cider vinegar.  Set aside to let curdle to make vegan buttermilk (about 2 minutes).
2. In a large bowl, add self-rising flour.  In the middle of the flour, make a small well (a hole) to put your wet ingredients in.
3. Add oil into the well, then add soy milk.
4. Using a wooden spoon, begin incorporating the flour into the wet ingredients.  Continue to do so until a nice biscuit dough is formed (DO NOT OVERHANDLE! If you do, your biscuits will be tough and chewy).

Kushaw Turnovers

Ingredients:

One batch of vegan biscuit dough
One batch of cooked kushaw
2 Tbsp. melted Earth Balance butter

Directions:

1. Preheat oven to 375 degrees.
2. On a clean surface, spread a little bit of self-rising flour. 
3. Pinch off about an inch and a half round piece of biscuit dough.
4. Lay it in the flour, and using a rolling pin, roll out dough into an oval shape.
5. Dip about 1/8-1/4 c. of the kushaw into the middle of the rolled out biscuit.
6. Take a hold of the longer side and fold it in half around the kushaw. 
7. Press the ends together using your fingers.  Cut three slits in the top of the turnover.
8. Put onto a slightly greased cookie sheet.
9. Repeat until all dough is gone. 
10. Brush the melted Earth Balance on the tops of each one.
11. Place cookie sheet in the oven and bake until the tops are started to turn golden.
12. Remove from oven and place on a cooling rack. 
13. Grab one either cold or hot and chow down.

These make excellent desserts or are amazing for breakfast.  They are good both cold and hot.  I prefer them warm myself, but since I ate one cold for breakfast and all I did was make happy sounds and eat it until every last crumb was devoured, I can't say I don't like them cold.  Definitely worth the time to make these.