Time 1h20m Yield 16 Number Of Ingredients 13 Steps:
Preheat oven to 400 degrees F (200 degrees C). Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add squash, cover, and steam until very tender, 15 to 20 minutes. Blend squash in a blender until smooth. Pour 6 cups squash puree into a large mixing bowl. Reserve any extra squash puree for a separate use. Stir cream, honey, eggs, molasses, cinnamon, ginger, 1 teaspoon salt, allspice, and nutmeg into 6 cups squash puree; whisk until smooth. Cover and set aside. Mix flour and 1 teaspoon salt together in a bowl. Cut butter into flour mixture; add water and mix well. Add more flour to dough if it is too wet. Cut dough in half and roll onto a floured work surface; form into two 10-inch circles. Press dough into 2 pie pans and pour squash filling into each. Bake in the preheated oven until a knife inserted in the center comes out clean, 40 to 50 minutes. Cool slightly before serving.
Time 55m Yield 6 serving(s) Number Of Ingredients 7 Steps:
Preheat oven to 350F and lightly grease a baking dish. Mix in order: cushaw, sugar, margarine, milk, egg and flavorings. Bake 45 minutes to 1 hour.
More about “cushaw casserole recipes”
Time 1h Yield 1 batch Number Of Ingredients 4 Steps:
Preheat oven to 350F and lightly butter a casserole dish. Cook on low heat until cushaw is done. Place in buttered casserole; sprinkle top with brown sugar. Bake for about 30 minutes.
