The Cushaw is one of a few varieties of crooked neck squashes that
are popular in Cajun and Creole cooking. The Cushaw is usually cooked
with a sugar and sometimes cinnamon in pies. It's more a
dessert ingredient than something you would use in a casserole such as
Mirleton.
The following is a cushaw recipe from a distant relative.
Wash cushaw, cut in half lengthwise. Remove seeds
and pulp from center.
Cut cushaw into 3- or 4-inch squares, leaving on
rind. Place cushaw squares rind side down in a large pan with a
small side (2-inches high). Pour 1 finger (1/2") of water in
bottom of pan. Add a pat of butter to each square. Mix sugar,
cinnamon and nutmeg. Spread a large spoonful of mixture on
each square. Bake at 350 degrees until cushaw is tender and syrupy.
