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Cushaw Casserole


a cushaw is similar to a pumpkin. i cut it in half and take out seeds, then fill cavity with a little water, cover with foil and bake at 350 degrees until tender.

Time: 55 minutes


  • 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

cushaw casserole image

Number Of Ingredients: 7


  1. cushaw
  2. brown sugar
  3. margarine
  4. evaporated milk
  5. egg
  6. nutmeg
  7. vanilla


A cushaw is similar to a pumpkin. I cut it in half and take out seeds, then fill cavity with a little water, cover with foil and bake at 350 degrees until tender.

Recipe From

Provided by Tonkcats

Time 55m

Yield 6 serving(s)


  • 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.

Cushaw Casserole image

Number Of Ingredients: 7


  • 2 cups cushaw, baked
  • 1/2 cup brown sugar
  • 1/4 cup margarine, melted
  • 1 (12 ounce) can evaporated milk (Pet brand preferred)
  • 1 egg
  • 1/2 teaspoon nutmeg, grated
  • 1 teaspoon vanilla


A cushaw is similar to a pumpkin. I cut it in half and take out seeds, then fill cavity with a little water, cover with foil and bake at 350 degrees until tender.

Recipe From

Provided by Tonkcats

Time 1h

Yield 1 batch


  • 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.

Cushaw Casserole II image

Number Of Ingredients: 4


  • 1 medium cushaw, finely chopped
  • 2 cups sugar
  • 1 cup butter
  • 1 (20 ounce) can crushed pineapple, drained


Early in the summer, I found an unknown plant growing in my front garden. Think it might be a squash vine, I let it grow and discovered cushaws! Sweet like pumpkins but very green, they make perfect, delectable pies.

Recipe From

Provided by SouthernSon

Time 1h20m

Yield 16


  • 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.

Old-Fashioned Cushaw Pie image

Number Of Ingredients: 13


  • 1 large cushaw squash - peeled, seeded, and chopped
  • 3 cups heavy whipping cream
  • 1 ½ cups clover honey
  • 4 eggs
  • ¼ cup molasses
  • 5 teaspoons ground cinnamon
  • 1 tablespoon ground ginger
  • 2 teaspoons salt, divided
  • ¼ teaspoon ground allspice
  • ¼ teaspoon nutmeg
  • 2 cups hard white flour, or more as needed
  • 12 ⅔ tablespoons butter, softened
  • 7 tablespoons ice-cold water

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