Cushaw Casserole
Transform your holiday table with the rich, comforting flavors of Cushaw Casserole, a delightful twist on traditional squash dishes. Featuring the naturally sweet and buttery cushaw squash, this recipe combines creamy mashed squash with warm spices like cinnamon and nutmeg, enhanced by a touch of brown sugar and vanilla for a cozy, dessert-like aroma. Topped with a crunchy, golden layer of panko breadcrumbs, Parmesan cheese, and pecans, this casserole strikes the perfect balance of sweetness and savoriness. Easy to prepare with just 20 minutes of prep time and packed with seasonal charm, this dish makes an excellent side for festive feasts or as a hearty, crowd-pleasing main for family dinners. For lovers of rustic comfort food and wholesome ingredients, Cushaw Casserole is a must-try recipe sure to impress.
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Recipe Information
Ingredients
- 4 cups (peeled, cubed) Cushaw squash
- 4 tablespoons Butter
- 2 large Eggs
- 0.5 cup Heavy cream
- 0.25 cup Brown sugar
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.5 teaspoon Salt
- 1 teaspoon Vanilla extract
- 0.5 cup Panko breadcrumbs
- 0.25 cup Grated Parmesan cheese
- 0.25 cup Chopped pecans
- 2 tablespoons Olive oil
Instructions
Preheat the oven to 350°F (175°C). Grease a 9x9-inch baking dish with butter or non-stick spray.
Peel the cushaw squash, remove the seeds, and cut into 1-inch cubes. Steam or boil the cushaw cubes for 10-15 minutes, or until they are tender and can be easily pierced with a fork.
Drain the cooked cushaw squash and mash it in a large mixing bowl until smooth. Let it cool slightly.
Melt 4 tablespoons of butter and mix it into the mashed cushaw. Add the eggs, one at a time, mixing well after each addition.
Stir in the heavy cream, brown sugar, ground cinnamon, ground nutmeg, salt, and vanilla extract. Mix until all ingredients are fully combined.
Pour the cushaw mixture into the greased baking dish and spread it into an even layer.
In a small bowl, combine the panko breadcrumbs, grated Parmesan cheese, chopped pecans, and olive oil. Stir until the topping mixture is evenly coated.
Sprinkle the breadcrumb mixture evenly over the top of the cushaw casserole.
Bake in the preheated oven for 30 minutes, or until the top is golden brown and the casserole is heated through.
Remove the casserole from the oven and let it cool for 5 minutes before serving.
Nutrition Facts
Calories |
2128 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 152.2 g | 195% | |
| Saturated Fat | 63.3 g | 316% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 644 mg | 215% | |
| Sodium | 2195 mg | 95% | |
| Total Carbohydrate | 160.0 g | 58% | |
| Dietary Fiber | 19.1 g | 68% | |
| Total Sugars | 67.1 g | ||
| Protein | 36.6 g | 73% | |
| Vitamin D | 2.3 mcg | 11% | |
| Calcium | 561 mg | 43% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 2418 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
