June 14, 2012
Serves 10. Recipe is by Corinne Cook.
1 small or medium cushaw, rinsed, seeds removed and cut into roughly 2x2-inch pieces
1 stick butter, melted
½ cup sugar
½ tsp. cinnamon, or more if you like
1⁄8 tsp. nutmeg
1. Wash and dry outside rind of cushaw then cut it in half, lengthwise. With your hands or a tablespoon, remove the seeds and some of the fibrous strands. You do not need to remove all the fibers. (The seeds are edible if you want to roast them separately).
2. Cut cushaw in roughly 2-inch pieces and set aside in large bowl.
3. In small saucepan, melt butter then remove from heat and stir in the sugar. Stir until sugar melts.
4. Add cinnamon and nutmeg. Stir to combine.
5. Place butter and spice mixture in bottom of 12x14-inch baking pan. Swish cushaw pieces in the butter mixture to coat them, then lay them in the baking pan with rind up.
6. Place baking pan in preheated 350-degree oven and bake for 30 to 45 minutes or until cushaw is tender. Once or twice during the baking tilt the baking pan around to move the butter mixture around the pieces. The flesh will be tender and look semitranslucent when it’s done. If the tops are getting too browned, loosely cover with foil.
N ote: You may have to adjust the amount of butter mixture depending on the size of the cushaw you have or if you have to put it in 2 pans.