The WHAT????!!!
Cushaw–Cucurbita argyrosperma
You may have seen these green and white beauties at your local pumpkin stand or farmer’s market this fall. They are beautiful to use in your fall decorating. Did you know you can eat them?
Cushaw has always been a part of our family’s Thanksgiving feast. Sometimes we would have it for Thanksgiving and Christmas, depending on how big of a cushaw we found.
I realize that traditionally at holiday time folks have a sweet potato casserole or sweet potatoes with marshmallows on top.
My Dad grew up in Baton Rouge. Baton Rouge’s warm climate is perfect for growing cushaw.
I remember my grandmother making it when we would visit. The recipe for Cushaw comes from the Junior League of Baton Rouge Cook Book.
I wish I had taken a picture of my Mom’s cookbook. It is all tattered, stained and well-used looking.
When my husband and I got married, Dad insisted that I have a River Road Recipe book. There are several editions. The first is in its 70th printing! Dad still recognizes some of the ladies’ names who submitted recipes. I don’t know if he remembers Mrs. Edward Wall or not. I’m sure my grandmother knew her.
Thank you Mrs. Wall for your Baked Cushaw recipe. It is a family favorite.
When Mom was telling me how to prepare the cushaw, she told me I could bake it or boil it. She said if I boiled it to be sure that it got drained really well.
I decided to try baking it.
I’ll tell you right now, a cushaw is hard! It took real muscle to get that thing sliced.
Below is the neck of the cushaw. I baked it @400˚. I was a bit discouraged when it was not soft enough to mash after an hour of baking!
The inside of the cushaw looks like a pumpkin. The bottom part was much easier to deal with than the neck.
There was just so much of it!
I decided to try boiling the base of the cushaw since the neck didn’t turn out so great after baking.
Boiling is the way to go!!!
Cut off the rind before boiling.
I boiled it until it was soft enough to mash. I was sure to let it sit and drain thoroughly before doing anything else to it.
I guess the fact that there are 2 sticks of butter and 2 cups of sugar in the Baked Cushaw might be the reason Cushaw is a family favorite!
My 4 quart mixing bowl was too full to allow for mixing. I had to move to the Barbie popcorn bowl-ha!
Baked Cushaw
1 medium cushaw (Mine was HUGE. I’m not real sure what “medium” means. You can see how much I used in the pictures above.)
2 eggs
2 cups sugar
2 Tbsp flour
1 tsp vanilla
1/2 pound (2 sticks) butter-melted
1/2 tsp baking powder
Nutmeg-to taste
Mix together. Bake at 350˚ until browned.
Note: Be sure you mix your butter in before the eggs. You don’t want scrambled eggs in your cushaw.
Nutmeg goes in the mix. I don’t know how much I put in there. The recipe says “to taste”. I grated until Mom said “stop”. I know–not very helpful, sorry.
It also goes on top.
It turned out so yummy!
Healthy? With 2 cups of sugar and 2 sticks of butter I’m gonna say-no.
The cushaw is rich in vitamin A. It is a vegetable! I’m countin’ it!
Pork Chop Tuesday 