Best 2 Baked Cushaw Recipes
Baked cushaw is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It is a great way to use up leftover cushaw, and it is also a healthy and affordable meal. This article will provide you with the best recipes for baked cushaw, so that you can enjoy this delicious dish anytime.
Check out the recipes below so you can choose the best recipe for yourself!
CUSHAW CASSEROLE
A cushaw is similar to a pumpkin. I cut it in half and take out seeds, then fill cavity with a little water, cover with foil and bake at 350 degrees until tender.
Provided by Tonkcats
Categories Vegetable
Time 55m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350F and lightly grease a baking dish.
- Mix in order: cushaw, sugar, margarine, milk, egg and flavorings.
- Bake 45 minutes to 1 hour.
OLD-FASHIONED CUSHAW PIE
Early in the summer, I found an unknown plant growing in my front garden. Think it might be a squash vine, I let it grow and discovered cushaws! Sweet like pumpkins but very green, they make perfect, delectable pies.
Provided by SouthernSon
Categories Fruits and Vegetables Vegetables Squash
Time 1h20m
Yield 16
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add squash, cover, and steam until very tender, 15 to 20 minutes.
- Blend squash in a blender until smooth. Pour 6 cups squash puree into a large mixing bowl. Reserve any extra squash puree for a separate use.
- Stir cream, honey, eggs, molasses, cinnamon, ginger, 1 teaspoon salt, allspice, and nutmeg into 6 cups squash puree; whisk until smooth. Cover and set aside.
- Mix flour and 1 teaspoon salt together in a bowl. Cut butter into flour mixture; add water and mix well. Add more flour to dough if it is too wet. Cut dough in half and roll onto a floured work surface; form into two 10-inch circles. Press dough into 2 pie pans and pour squash filling into each.
- Bake in the preheated oven until a knife inserted in the center comes out clean, 40 to 50 minutes. Cool slightly before serving.
Nutrition Facts : Calories 460.1 calories, Carbohydrate 53.5 g, Cholesterol 131.8 mg, Fat 27.3 g, Fiber 2.2 g, Protein 5.6 g, SaturatedFat 16.5 g, Sodium 398 mg, Sugar 31.7 g
Tips:
- Choose ripe and firm cushaw squash, with no blemishes or soft spots.
- Thoroughly clean the cushaw squash before cooking to remove any dirt or debris.
- Pierce the cushaw squash with a fork or knife before baking to allow steam to escape and prevent the squash from bursting.
- Bake the cushaw squash until it is tender, about 45 minutes to 1 hour, depending on the size of the squash.
- Allow the cushaw squash to cool slightly before handling.
- Scoop out the flesh of the cushaw squash and use it in your favorite recipes, such as soups, stews, pies, and casseroles.
- The skin of the cushaw squash is not edible, so be sure to remove it before eating the flesh.
- Cushaw squash can be stored in a cool, dry place for up to 2 months.
Conclusion:
Cushaw squash is a versatile and delicious vegetable that can be used in a variety of recipes. It is a good source of vitamins, minerals, and antioxidants, and it is also a low-calorie food. Whether you are looking for a healthy and tasty side dish or a hearty and satisfying main course, cushaw squash is a great option. With its mild flavor and slightly sweet taste, cushaw squash is sure to please everyone at your table.
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