Creamy Cushaw Squash
Indigenous to Africa, squash is a treat that both my Grandmothers truly enjoyed. Cushaw, a slightly sweet winter version is a winner because it is one of the foods my sensitive stomach never resists. Brimming with Vitamins A,B,C and Carotene you won’t go wrong pairing Creamy Cushaw Squash with fish, fowl or lamb.
- 1 Large Cushaw
- 2 Tablespoons Butter or Butter Substitute to taste
- Agave to taste
- Real Salt to taste
- Pumpkin Pie Spice to taste
- Nutmeg to taste
- 1 Dash Organic Milk, Half & Half, or Hemp Milk (you can substitute Almond Milk as well)
Preheat oven to 350 degrees. Wash the cushaw thoroughly and carefully cut it in half lengthwise. Remove the inner seeds and veins discarding the latter. (You can dry the seeds and save for roasting if you like). Massage the inside of both halves of squash with cooking oil or butter making sure to completely coat the surface. Place into the oven for 1 hour checking with a knife to see if the inside of the squash is easily inserted. Turn the heat up to 375 degrees and cook for 30 more minutes or until the squash is the consistency of a baked potato. Remove and allow to cool.
Using a spoon, scoop out the flesh of the cushaw into a serving bowl with the butter, agave and the spices – you can microwave the butter if the squash has cooled completely. Mash until the consistency is uniform. Reheat and enjoy. If you like the Creamy Cushaw Squash, you will certainly enjoy my Summer Squash Gratin that is made with zucchini, yellow squash and love.