Ancestral Cooking Forum
In Response To: Cushaw ()
I also grew up eating Cushaw (Kushaw) in Louisiana. My grandfather would grow them each summer, he loved the dish so much. My recipe is similar to the others posted, but it mashes the Cushaw prior to adding the sugar and spices
Cut Cushaw into manageable pieces, scoop out seeds. Place on pan and put in 425 oven until cooked, or place in dish and microwave until cooked.
Once Cushaw is cooked, allow to cool just until you can handle it, and then peel it, cut into cubes, and put in large mixing bowl. Combine Cushaw with rest of ingredients until well blended. Bake at 350 until golden and bubbly. (The one I cooked this past weekend took 2 hrs. to cook.)
I am now living in Mississippi, and people don't reallize it is an edible fall squash. They think that they are only for decoration. I did live in Virginia for a few years where I could find them on rare occasion at rural farmer's markets.
Good luck finding one to cook!