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Prep Time: 1½ Hours
Yields:6–8 Squares

Cushaw, a striped crookneck pumpkin, is commonplace along the highways of Louisiana. Although this pumpkin is normally peeled, boiled and cooked casserole-style with brown sugar for the holiday table, this simple recipe is good all year long.

1 medium cushaw
5 cups sugar
½ pound butter
¼ cup cane syrup
1 cup brown sugar
1 tsp allspice
pinch of cinnamon
pinch of nutmeg
candy corn for decoration (optional)

Preheat oven to 400°F. In a stockpot, whisk sugar into 1 gallon of water until dissolved. Bring water to a rolling boil. Using a very sharp butcher knife, cut cushaw in half and remove seeds and stringy pulp. Cut each half into 3-inch squares. Add cushaw to boiling water and cook until tender but not mushy. Once tender, place them on a large cookie sheet and set aside. In a heavy-bottomed saucepan, melt butter over medium-high heat. Stir in syrup, brown sugar and spices. Bring mixture to a low boil, stirring constantly until bubbly syrup is achieved. Do not scorch. Top each cushaw piece with syrup, then bake until thoroughly heated. Decorate with candy corn for a festive touch. Scoop the sweetened meat from shell before eating.




















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