Baked Cushaw
By: rnestine burton
Published: Wednesday, February 24, 2010 - 6:21am

Ingredients




1 medium Squash, Cushaw
Cold Water
1/2 stk Butter
1 cup Sugar
1 tablespoon Cinnamon
1 tablespoon Nutmeg
1 teaspoon cloves
1 teaspoon salt

Preparation

1 (A variety of crookneck squash of the qourd family) 2 Cushaw is not as difficult to prepare for cooking as most recipes read. 3 Remove ends. Halve lengthwise, then cut into long narrow strips. Peel, removing the green meat next to the skin. Cut crosswise into 1" chunks. 4 Place in a large kettle and cover with unsalted cold water. Cook over medium heat until tender - about 15 minutes - when pricked with a fork. 5 Drain well in colander then pat a little with paper towels. 6 Immediately place half of the cushaw in a 1 qt. casserole dish. Chip half of butter and dot over cushaw. 7 Mix sugar, cinnamon and nutmeg and  and 1 teaspoon salt,1 teaspoon cloves,sprinkle 1/3 of this over the cushaw.use 1/2 c brown sugar as well. 8 Gently place the remaining half of the cumshaw on top and dot with the other half of the butter. sprinkle with the rest of the spice mixture. 9 Mix slightly with care, as the cumshaw will break up easily.mash with potato masher to incorporate all seasonings.  10 Bake in preheated 350 degree oven for about an hour in a heavy iron skillet until nicely browned and topping is somewhat crusty. 11 This recipe is good hot with bisquits or cold like preserves.