Vegetables
 
Cooking Cache
samattie@cox.net
Register  | Login  | Help  
Notifications here?

HyperLink

Cooking Cache Site Sections

•  Cooking Cache Home
•  Nutrition Facts
•  Equivalency & Conversions
•  Cooking Forum
•  Holiday Recipes
•  Cooking Tips
•  Reviews

Cooking Cache Newsletters

Submissions
Want to publish a food related article or recipe?  E-mail news@cookingcache.com.  We accept txt, pdf and doc files.
Thank you.

Cooking Cache Newsletters coming soon...

Signup for a free newsletter below.
Your Email:

Recent Reviews
 - Kitchen Knives Review 
 - Japanese Knives Review 
 - Chef Knives Review 
 - Meat Slicer Review 
 - Wusthof-Knives-Review 
 - Le Creuset Cookware Review
 - Global Knives Review
 - All-Clad Cookware Review

Press Releases
 - 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.

Show Reviews (0)
Continue Searching:    
Searching for recipes...
Searching for categories...

Copyright © 2004-2008, UBR, Inc. All Rights Reserved.