Cooking Louisiana - Baked Cushaw

Cushaw: [Koo-shaw]

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.

Summerallıs Baked Cushaw

1 cushaw
2 sticks of butter
2 cups sugar
2 teaspoons cinnamon
1/2 teaspoon nutmeg

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.

Summerall  Guidry
 

 

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