Vegetables >
| | Spiced Cushaw Pudding
one 6 pound cushaw squash
1 cup of butter or margarine, softened
1 cup of sugar
1 cup of firmly packed brown sugar
1 teaspoon of ground cinnamon
1 teaspoon of ground nutmeg
1 tablespoon of grated orange rind
2 teaspoons of grated lemon rind
1/2 cup of evaporated milk
1/2 cup of milk
1 egg, beaten
Additional ground cinnamon, optional
Additional ground nutmeg, optional
Cut squash in half lengthwise; remove seeds and any fibrous material from center of squash. Cut squash into smaller 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, butter, sugar, 1 teaspoon cinnamon, 1 teaspoon of nutmeg, and rind in a large Dutch oven. Cook over medium heat 45 minutes or until thickened, stirring frequently. Add milk and egg, stirring well. Cook 10 minutes, stirring frequently.
Spoon squash mixture into twelve lightly greased 6 ounce custard cups. Sprinkle with additional spices, if desired. Bake at 325 for 20 minutes. Yield: 12 servings |
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