Cooking Louisiana  -  Baked Cushaw
Cushaw: [Koo-shaw]

CushawThe Cushaw is one of a few varieties of crooked neck squashes that are popular in Cajun and Creole cooking. The Cushaw is usually cooked with a sugar and sometimes cinnamon in pies. It's more of a dessert ingredient than something you would use in a casserole such as Mirliton.

The following is a Cushaw recipe from a distant relative.

Summerall¹s Baked Cushaw

1 Cushaw
2 sticks of butter
2 cups sugar
2 teaspoons cinnamon
1/2 teaspoon nutmeg

Wash Cushaw, cut in half lengthwise. Remove seeds and pulp from center.

Cut Cushaw into 3- or 4-inch squares, leaving on rind. Place Cushaw squares rind side down in a large pan with a small side (2-inches high). Pour 1 finger (1/2") of water in bottom of pan. Add a pat of butter to each square. Mix sugar, cinnamon and nutmeg. Spread a large spoonful of mixture on each square. Bake at 350 degrees until Cushaw is tender and syrupy.

Summerall Guidry

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