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 - 2006-02-08: Recipe of the Day

Sweetened Cushaw Squash Recipe
You need:
2 cups peeled, cubed cushaw squash (1/4" cubes)
1 Tbsp. butter
2 tsp. cinnamon
3/4 cup brown sugar

Place the cushaw cubes into a medium saucepan. Add just enough water to almost cover the cushaw. Add the rest of the ingredients and stir them into the cushaw cubes. Gently boil the contents of the saucepan for about an hour or until the cushaw has disintegrated into mush and has incorporated the water (I promise it has better flavor and texture at this point, though you can still eat it when it has merely softened). You may like to mash the cubes if they have softened but not yet turned mushy; this will speed up cooking time by a few minutes. Serve hot and enjoy the sweet taste!

Note: Cushaws are fairly large vegetables; you will not likely wish to use the entire thing for one meal. You can peel it and remove the seeds then cube the entire thing and store the leftover uncooked cubes in the refrigerator for a week or more.

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