The
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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