Spiced Cushaw Pudding

Name: Spiced Cushaw Pudding
Ingredients: 1 (6-pound) cushaw squash; 1 cup butter or margarine, softened; 1 cup sugar; 1 cup firmly packed brown sugar; 1 teaspoon ground cinnamon; 1 teaspoon ground nutmeg; 1 tablespoon grated orange rind; 2 teaspoons grated lemon rind; 1/2 cup evaporated milk; 1/2 cup milk; 1 egg, beaten; Additional ground cinnamon (optional); Additional ground nutmeg (optional)

13 ingredients

4 steps

Ingredients

1 (6-pound) cushaw squash
1 cup butter or margarine, softened
1 cup sugar
1 cup firmly packed brown sugar
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 tablespoon grated orange rind
2 teaspoons grated lemon rind
1/2 cup evaporated milk
1/2 cup milk
1 egg, beaten
Additional ground cinnamon (optional)
Additional ground nutmeg (optional)

Directions

1

Cut squash in half lengthwise; remove seeds and any fibrous material from center of squash. Cut squash into smaller pieces and place in a shallow baking dish; cover tightly. Bake at 350° for 1 hour and 15 minutes or until tender.
2

Remove squash from baking dish. Remove pulp from squash; discard skin. Mash pulp well using a fork. Drain thoroughly.
3

Combine mashed squash, butter, sugar, 1 teaspoon cinnamon, 1 teaspoon nutmeg, and rind in a large Dutch oven. Cook over medium heat 45 minutes or until thickened, stirring frequently. Add milk and egg, stirring well. Cook 10 minutes, stirring frequently.
4

Spoon squash mixture into twelve lightly greased 6-ounce custard cups. Sprinkle with additional spices, if desired. Bake at 325° for 20 minutes.