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- (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 cool water. Cook over medium heat till tender - about 15 min - 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 quart. casserole dish. Chip half of butter and dot over cushaw.
- Mix sugar, cinnamon and nutmeg and sprinkle 1/3 of this over the cushaw.
- 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 mix.
- Mix slightly with care, as the cumshaw will break up easily.
- Bake in preheated 350 degree oven for about an hour or possibly till nicely browned and topping is somewhat crusty.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 116g | |
| Recipe makes 4 servings | |
| Calories 337 | |
| Calories from Fat 131 | 39% |
| Total Fat 14.96g | 19% |
| Saturated Fat 10.34g | 41% |
| Trans Fat 0.0g | |
| Cholesterol 30mg | 10% |
| Sodium 82mg | 3% |
| Potassium 135mg | 4% |
| Total Carbs 53.13g | 14% |
| Dietary Fiber 1.5g | 5% |
| Sugars 51.03g | 34% |
| Protein 0.76g | 1% |
