A unique side dish made from an 8 to 10 pound cushaw.
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You want just enough water in the pot to stew the squash. Most of the water will evaporate during the stewing process. Younger squash will take longer to cook (about 40 to 45 minutes) than older squash which have set for a few weeks before cooking. Just keep checking it and when the chunks are easily pierced with a fork, then it’s done.
When adding sugar to the stewed and mashed cushaw meat, start with a small amount and gradually add more as needed until it is as sweet as you like. The amount you use also depends on the cushaw itself. Some are sweeter than others. The last one I cooked was the tartest I have ever made, so it took more sugar. Remember, it is a vegetable so you don’t want it as sweet as a dessert.
Recipe author: MJ of MJ's Kitchen