Serves 2 to 4. Recipe is by Corinne Cook.
4 (1-inch thick) slices cushaw from neck portion of squash, peeled or unpeeled
Cajun seasoning, such as Tony Chachere’s Original Creole Seasoning
1. Preheat oven to 350 degrees.
2. Slice neck portion of cushaw crosswise into 1-inch thick slices. Brush slices with olive oil. Place in small pan well coated with olive oil.
3. Place in preheated oven and bake for 15-20 minutes or until underside looks semi transparent. Turn; if necessary, add a little more olive oil to pan. Bake an additional 15-20 minutes or until tender.
4. Sprinkle with any dry Cajun seasoning mix and serve as a side dish.