|Cushaws & Cushaw Custard
Unsuspectingly, I took a packet of Jere Gettle's white cushaw seeds and planted four hills, each a hoe-handle length apart.
By frost, I have no idea how many hundreds of pounds I'd harvested.
And since they're good keepers, a lot of the cushaws are still in our machine shop, waiting to be cooked down and frozen. They look like Shmoos from the Lil' Abner cartoons, in case you wondered.
Since our family's not known for wasting food, we started looking for things to do with cushaw.
This custard recipe is one of the results. Donny Heston
2 cups butchered cushaw* (see below)
2 tablespoons butter, softened
2 cups half and half
2 tablespoons vanilla
2 teaspoons pumpkin pie spice
3/4 to 1 cup sugar
1/2 cup self-rising flour
Combine all ingredients in order of listing. Pour into a well-greased, 8-inch, deep-dish pie pan and place in a 350°F oven for 45 to 55 minutes.
We don't recommend using store-bought pumpkin, but if you can't get a cushaw of your very own, it'll have to do. If so, get a 16-oz can of pumpkin.
Also, the half-and-half can be substituted with 1 can of evaporated milk (not sweetened condensed milk!).
* How To Butcher A Cushaw...
Cut the cushaw pumpkin up, peel off the skin, simmer in a large kettle (with water) until soft, then drain.
Mash or blend. Be sure to save out two cups for making custard. Pour the remaining pumpkin into zip-lock bags and freeze.
Many thanks to Donny Heston, Deana Davis and Jere Gettle for their contributions to this page.
||2/05/08, Shmoo In The Cradle (Jonathan's Pumpkin). Photo credit, J. Heston. Lucky13Studios® Archive.
As a side note, this particular cushaw weighed in at 20.5 pounds. Now that's prolific! the editor
February 5, 2008