Vegetables >
| | Cushaw Pudding
one 5 1/2 pound of cushaw squash
3 eggs, beaten
1/2 cup of firmly packaged brown sugar
2 tablespoons of butter or margarine, melted
1 teaspoon of vanilla extract
1/2 teaspoon of pumpkin pie spice
3/4 cup of flaked coconut, toasted
3 tablespoons of firmly packed brown sugar
Cut squash in half lengthwise; remove seeds and any fibrous material from center of squash. Cut squash into small pieces and place in a shallow baking dish; cover tightly. Bake at 350ºF. for 1 hour and 15 minutes or until tender.
Remove squash from baking dish. remove pulp from squash; discard skin. Mash pulp well using a fork. Drain thoroughly.
Combine mashed squash, eggs, 1/2 cup brown sugar, butter, vanilla, and pumpkin pie spice; mix well. Spoon mixture into a well greased 2 quart casserole. Combine coconut and 3 tablespoons of brown sugar; sprinkle evenly over top of casserole. Bake, uncovered, at 350ºF. for 45 minutes. Yield: 10 - 12 minutes. |
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