Cinnamon Baked Cushaw is a buttery, creamy dessert recipe made with... cushaw squash. That's right; squash for dessert. Baked cushaw has a texture that is very similar to custard, and it's filled with homey fall flavors that you're sure to love!
Prep Time10 minutesminutes
Cook Time1 hourhour10 minutesminutes
Total Time1 hourhour20 minutesminutes
Ingredients
2.5lbCushaw, cored, peeled, and sliced
2teaspoonscinnamon
½teaspoonfreshly ground nutmeg
¾cupbrown sugar
6tablespoonsunsalted butter, sliced
¾cupheavy whipping cream
¼cuphalf & half
Instructions
Preheat oven to 400°F. Coat a 9x13 casserole dish with butter or a non-stick spray.
Arrange cushaw slices into an even, flat layer along the bottom of the dish. You do not want the cushaw slices packed in too tightly. Leave a little wiggle room for cream along the sides of each slice.
Give each cushaw slice a heavy sprinkle of cinnamon. Then follow up with some fresh grated nutmeg. Lastly, sprinkle the brown sugar all around the pan. Don’t worry about being precise, just make sure each piece is brown sugared!
Lay the butter slices on top of each slice of cushaw. Larger pieces get two slices of butter….smaller pieces get 1. And your personal piece you already picked out gets 3 slices of butter.
Pour the heavy cream around the edges of the pan…and then come back a second time and do another round with the half & half. The liquid will come up to about half way up the sides of the cushaw.
Cover the dish with foil and bake for 45 minutes to 1 hour, until incredibly tender when pierced with a fork. Then remove the foil and bake for 10 minutes more. Serve immediately.
Notes
Recipe Note: The below recipe is for a 2.5 lb cushaw. It is sometimes hard to find a cushaw that small. If you are unable to find a small cushaw, use half of a larger one for this recipe and the other half for Cushaw Puree.TNCB original