Baked Cushaw

Ingredients

1 medium Squash, Cushaw

1/2 stk Butter

1 cup Sugar

1 tablespoon Cinnamon

1 tablespoon Nutmeg

1 teaspoon cloves

1 teaspoon salt

(A variety of crookneck squash of the qourd family)

Cushaw is not as difficult to prepare for cooking as most recipes read.

Remove ends. Halve lengthwise, then cut into long narrow strips. Peel, removing the green meat next to the skin. Cut crosswise into 1" chunks.

Place in a large kettle and cover with unsalted cold water. Cook over medium heat until tender - about 15 minutes - when pricked with a fork.

Drain well in colander then pat a little with paper towels.

Immediately place half of the cushaw in a 1 qt. casserole dish. Chip half of butter and dot over cushaw.

Mix sugar, cinnamon and nutmeg and and 1 teaspoon salt,1 teaspoon cloves,sprinkle 1/3 of this over the cushaw.use 1/2 c brown sugar as well.

Gently place the remaining half of the cumshaw on top and dot with the other half of the butter. sprinkle with the rest of the spice mixture.

Mix slightly with care, as the cumshaw will break up easily.mash with potato masher to incorporate all seasonings.

Bake in preheated 350 degree oven for about an hour in a heavy iron skillet until nicely browned and topping is somewhat crusty.

This recipe is good hot with bisquits or cold like preserves.

4.0 servings

Wednesday, February 24, 2010 - 6:21am

rnestine burton