Cushaw Pudding Cake with Pumpkin Seed Topping and Cushaw Purée for Freezing
Ingredients
Cake
- 2 cups Cushaw squash purée
- ½ cup melted butter
- ½ cup brown sugar
- 1 egg
- 1 pinch salt
- 1 cup flour
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- ½ cup walnuts
Topping
- 2 tablespoons butter
- 2 tablespoons brown sugar
- 2 tablespoons raw pumpkin seeds
- 3 tablespoons flour
Instructions
- Roast Cushaw pieces in a 400° oven for 45 minutes, until tender. Cool to room temperature. Using a blender or food processor, buzz until fairly smooth (I like a little texture). Use 2 cups of the purée for the following recipe and freeze the rest to substitute in any recipe calling for canned pumpkin.
Notes
Heat oven to 350°. In a medium bowl mix together squash purée, butter, sugar, egg and salt. Add remaining ingredients and mix until everything is well incorporated. Grease a bread (loaf) pan with butter and pour in the mixture.
Mix together the topping ingredients. Crumble them over the top. Bake about 1½ hours, until the top is well set and browned. The inside will still be moist and a knife inserted in the center will come out wet. That’s the pudding part. Serve warm.
