Best 3 Cushaw Bread Recipes
Cushaw bread is a delightful quick bread that showcases the unique flavor and texture of cushaw squash. This versatile vegetable, often referred to as a winter squash, has a delicate, slightly sweet flavor that pairs perfectly with warm spices and a hint of maple syrup or honey. Whether you're looking for a cozy fall treat or a creative way to use up leftover cushaw, this recipe guide will provide you with all the inspiration and instructions you need to create a flavorful and memorable cushaw bread that will impress your family and friends.
Check out the recipes below so you can choose the best recipe for yourself!
HEALTHY ROASTED CUSHAW MUFFINS WITH ROSEMARY SEA SALT
Cushaw squash is prevalent in the South but is just as versatile as pumpkin. These muffins make a great breakfast on the go or a quick snack and can be customized with your favorite nuts, dried fruits, or even chocolate chips.
Provided by Jamie Justice Yost
Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes
Time 1h20m
Yield 18
Number Of Ingredients 16
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Grease 18 muffin cups.
- Place a steamer insert into a saucepan and fill the bottom of the basket with 3 inches of water. Bring water to a boil. Add squash, cover, and steam until skin is easily pierced with a fork, about 20 minutes. Let cool enough to handle, 15 to 30 minutes. Remove outer skin.
- Place squash flesh into the bowl of a food processor and puree until smooth. Reserve 1 cup for muffins.
- Whisk maple syrup and coconut oil together in a large bowl until well combined. Add eggs and whisk well. Add 1 cup squash puree, Greek yogurt, baking soda, cinnamon, vanilla extract, salt, ginger, and nutmeg. Stir to combine. Stir in whole wheat flour, pecans, and oats until just combined.
- Combine sea salt and rosemary in a small ramekin. Rub mixture with your fingers to release the oils from rosemary into the salt.
- Divide muffin batter evenly into the prepared muffin cups. Top with with a dash of the rosemary sea salt.
- Bake in the preheated oven until tops spring back when lightly pressed, 18 to 20 minutes.
Nutrition Facts : Calories 157.8 calories, Carbohydrate 20.8 g, Cholesterol 21.5 mg, Fat 7.7 g, Fiber 2.8 g, Protein 3.5 g, SaturatedFat 4.1 g, Sodium 344 mg, Sugar 6.9 g
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
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.
Tips:
- Choose the right squash: Cushaw squash is the best choice for this bread, as it has a mild flavor and a moist texture. If you can't find cushaw squash, you can substitute another type of winter squash, such as butternut squash or kabocha squash.
- Use fresh ingredients: Fresh ingredients will give your bread the best flavor and texture. If you can, use organic ingredients whenever possible.
- Don't overmix the batter: Overmixing the batter will make the bread tough. Mix just until the ingredients are combined.
- Bake the bread at the right temperature: The bread should be baked at 350 degrees Fahrenheit for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool before slicing: Let the bread cool for at least 15 minutes before slicing. This will help to prevent the bread from crumbling.
Conclusion:
Cushaw bread is a delicious and nutritious quick bread that is perfect for breakfast, lunch, or a snack. It is easy to make and can be made with a variety of different ingredients. Whether you are a seasoned baker or a novice in the kitchen, you are sure to enjoy this tasty treat.
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