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Ancestral Cooking Forum

Re: Cushaw
In Response To: Cushaw ()

I tried to post this earlier, but I guess I hit the wrong button. If this is a repeat forgive me.

I have eaten cushaw/cushall numerous times since I am a Texan. They are from the squash/gourd family. It grows on a vine like squash, pumpkins and gourds. They are found in the summer through late fall. Nearly most supermarkets and farmers market in East Texas and North west Louisiana carry them.

Here how my mother prepared it,You might want to adjust the seasonings to taste, this should not be very sweet:

This should feed approximately 16 people, depending on the size of the cushaw/cushall. You can freeze the raw pieces up to 6 months.

1 small cushaw/cushall (1 foot in length and 6-9 inches in diameter)

Cut off but ends
Cut it half diameter wise
Cut each piece in half length wise
(It is easier to handle this way)
Peel the outlayer/skin away
Scape out the seeds
Then cut the four pieces into strips then in 1 inch chunks
wash well, pat dry
Place in a greased pan or baking dish 9 x 11
Sprinkle with a dash of salt, 1/2 teaspoon of nutmeg, a couple drops of vanilla flavoring, 1/2 to 3/4 cup of sugar.
Place small pieces of butter over the top, little pinches appox. 1 1/2 teaspoons.
Pour 1/8 cup of water in the pan to help steam it while cooking.

Place the pan in a pre-heated 350 degree oven for 30 - 45 minutes. It should be very fork tender (mushy inside.) Mother never cover hers with anything but some other did for the first 10 - 15 minutes, you want the top to turn a light to medium gold.

I would suggest a place a small of the raw mixture into single size alumin tin or pan to test it for taste and flavor.

Messages In This Thread

Re: Cushaw
Re: Cushaw
Re: Cushaw
Re: Cushaw
Re: Cushaw

18 Dec 2002 :: 14 Nov 2008
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