Baked Cushaw Recipes

CUSHAW CASSEROLE

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.

BAKED CUSHAW

Steps:

• 1. Boil cushaw until tender. Mix other ingredients together. Drain most of liquid from cushaw. Mix other ingredients with cushaw. Place in buttered baking dish and bake for 30 minutes in 350 degree oven.

OLD-FASHIONED CUSHAW PIE

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.

CUSHAW CASSEROLE II

Steps:

• Preheat oven to 350F and lightly butter a casserole dish.
• Cook on low heat until cushaw is done.
• Place in buttered casserole; sprinkle top with brown sugar.
• Bake for about 30 minutes.

HEALTHY ROASTED CUSHAW MUFFINS WITH ROSEMARY SEA SALT

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.