Remember our pet cushaw? It had a red sticker with a recipe on it... and after cooking the giant gourd Saturday night, we decided to try it out. The result was an extremely ugly custard that tasted like a lighter and more spiced version of pumpkin pie filling. Joe really liked it. In fact I think he ate most of it while it was still cooling on the stove top.
Recipe for Cushaw Squash:
2 cups cooked squash
1 1/2 cups milk (could have used less)
3/4 cup brown sugar
2 eggs
1/4 teaspoon salt
1/4 teaspoon cloves
1/4 teaspoon allspice
1/2 teaspoon cinnamon
Mix everything together. Bake at 425 for 10 minutes. Reduce to 350 and cook until set. Let it cool before serving. Or don't.
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