Ancestral Cooking Forum
In Response To: Cushaw ()
I have eaten cushaw/cushall. I am a Texan so I difinately know what it is and my parents and grandparents grew them in their gardens. They are still grown in East Texas. They are part of the Squash or gourd family. You are correct in saying that it is a dessert. Here is how my family prepares it depending on how many people will be eating:
1 normal size cushaw/cushall (1 foot long and 8 inches in diameter)will feed at 10 people.
Cut off the ends
Place in a greased baking pan or dish (non-stick would be better)
Place in a heated 350 degree Fahrenhite oven. If you want the top to brown nicely do not cover with foil. If you do use foil take it over after 20 minutes, then finish baking about 10 to 20 minutes. It should be very much fork tender (mush.)
Serve it hot or cold. It goes wonderful with anything of peas or pinto beans, or fresh cut corn.