Cushaw Casserole Ii 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.

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.