River Road Cushaw
A sweet and creamy baked squash dessert with cinnamon, perfect for fall gatherings or cozy family dinners, featuring rich flavors and a smooth, comforting texture.
Ingredients
Instructions
- Cut, cook, and scrape the squash.
- Mash the cooked squash in a large bowl.
- Mix in the eggs, sugar, flour, vanilla, melted butter, baking powder, and cinnamon.
- Pour the mixture into a greased 9 x 13-inch pan.
- Bake uncovered at 350°F for 45 minutes or until brown on top.
- Allow to cool slightly before serving.
Tips & Substitutions
For a smoother texture, ensure the cushaw is thoroughly cooked and well-mashed before mixing with the other ingredients. You can substitute the cushaw with pumpkin or butternut squash if unavailable. If you prefer a richer flavor, consider adding a pinch of nutmeg along with the cinnamon. Use melted coconut oil instead of butter for a dairy-free version.
Serving Suggestions
Serve warm as a delightful dessert or a sweet breakfast option. This dish pairs beautifully with Cottontail Milkshake for a refreshing complement. You can also top it with whipped cream or vanilla ice cream for added indulgence. Consider serving alongside a light salad for a balanced meal.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, place individual portions in the microwave for about 30-60 seconds or until warmed through. Alternatively, reheat in the oven at 350°F for about 10-15 minutes, covered with foil to prevent drying out.
Nutrition & Diet Analysis (per serving)
Each serving of River Road Cushaw contains roughly 106 calories, with 2g protein, 16g carbohydrates, and 1g fat. It is a good source of calcium (11% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen cushaw for this recipe?
Yes, you can use frozen cushaw, but make sure to thaw and drain any excess moisture before mashing. This will help maintain the right consistency in the batter.
Is this recipe suitable for freezing?
Absolutely! You can freeze the baked cushaw dish for up to 3 months. Allow it to cool completely, then wrap tightly in plastic wrap and aluminum foil. Thaw in the refrigerator overnight before reheating.
What can I substitute for eggs in this recipe?
For an egg substitute, you can use 1/4 cup of unsweetened applesauce or 1/4 cup of mashed banana for each egg. This will keep the dish moist and add a hint of sweetness.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).