Here is one of my five cushaw squashes:
The cushaw squash wasn't as difficult to prep as the blue hubbard or a pumpkin would be. It is much softer skinned. I chopped it into big pieces and roasted it at 375 for 40 minutes. Then I scooped out the flesh and any seeds I didn't get the first go round.
From this one squash, I made a soup in the crockpot (we all concluded that butternut makes a better soup - the cushaw squash had a slightly tart taste in soup format). I also made a couple of loaves of 'pumpkin' bread (recipe coming soon) and a really delicious pumpkin/apple hybrid pie, using apples from our tree.