Candied Cushaw
Crooked-neck Pumpkin
In 19th century newspapers this dish was noted as being one of the crowning glories of Creole cuisine; and for good reason. This humble vegetable with few ingredients becomes a delight
with attention to small detail.
1 cushaw
4 cups sugar
1 pound butter
cut cushaw in half, peel and remove seeds. Peel and pare into small pieces. Cook with butter and sugar in a covered heavy sauce pan over low to medium heat. Stir occasionally. Simmer until water is gone and cushaw is soft; approximately 1 ½ -2 hours. This makes enough candied cushaw to yield portions to serve six.
This recipe freezes well and can be served as a vegetable or a sweet dish. Goes well with field or crowder peas.
Note: This recipe did not specify how much water to add. Start with 2 cups and add more if necessary. If you find the cushaw yields more water than is acceptable don’t worry, you will cook it out anyway.
Crooked-neck Pumpkin
In 19th century newspapers this dish was noted as being one of the crowning glories of Creole cuisine; and for good reason. This humble vegetable with few ingredients becomes a delight
with attention to small detail.
1 cushaw
4 cups sugar
1 pound butter
cut cushaw in half, peel and remove seeds. Peel and pare into small pieces. Cook with butter and sugar in a covered heavy sauce pan over low to medium heat. Stir occasionally. Simmer until water is gone and cushaw is soft; approximately 1 ½ -2 hours. This makes enough candied cushaw to yield portions to serve six.
This recipe freezes well and can be served as a vegetable or a sweet dish. Goes well with field or crowder peas.
Note: This recipe did not specify how much water to add. Start with 2 cups and add more if necessary. If you find the cushaw yields more water than is acceptable don’t worry, you will cook it out anyway.
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