Cushaw Pudding

Recipe from Oxmoor House

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  • 1 (5 1/2-pound) cushaw squash
  • 3 eggs, beaten
  • 1/2 cup firmly packed brown sugar
  • 2 tablespoons butter or margarine, melted
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon pumpkin pie spice
  • 3/4 cup flaked coconut, toasted
  • 3 tablespoons firmly packed brown sugar


  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, eggs, 1/2 cup brown sugar, butter, vanilla, and pumpkin pie spice; mix well. Spoon mixture into a well-greased 2-quart casserole. Combine coconut and 3 tablespoons brown sugar; sprinkle evenly over top of casserole. Bake, uncovered, at 350° for 45 minutes.
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