About Melinda Walker Expertise Having grown up in South Louisiana, and being of Cajun heritage, I believe I can answer just about any question regarding Cajun cooking. I have an enormous cookbook collection, most of which are in fact, Cajun cookbooks and they are at your disposal.
Experience I have the experience you gain cooking for large Cajun families, visiting in-laws from Japan and participating in numerous Gumbo, etc. cookoffs throughout the South.
Awards and Honors My recipes have appeared in the Lafayette Daily Advertiser Cookbook in Lafayette, Louisiana and my Cajun Cabbage Casserole dish took Honorable Mention in their recipe contest.
Expert: Melinda Walker Date: 8/14/2001 Subject: CU CUCIE SQUASH
Question THIS SQUASH IS GROWN IN NEW ORLEANS LOUISIANA. IT IS WHITE & GREEN IN COLOR AND IS EXTRA LARGE. YOU HAVE TO CARRY IT ON YOUR SHOLDER. WE NEED TO COOK THIS MONSTER SQUASH, BUT ARE LOOKING FOR RECIPES FOR IT. THANKS
Answer Bob,
I checked some of my cookbooks and asked around and, unfortunately did not come up with much. I believe the squash that you are referring to may also be called a cushaw squash. I did a little research about the squash and found two listed that may fit your squash. Both are Winter Squash, botanical name Cucurbita, and both have yellow flesh. The Blue Hubburd is pear-shaped blue-green and is 15 to 20 inches long, weighing 25 to 30 lbs. The True Hubbard is also pear-shaped, however it is green or green and white, 12 inches long and 10 inches across, weighing around 12 lbs.
While most of the recipes in my Cajun cookbooks refer to yellow squash, some just say squash. I believe you can use your squash in substitution of other squash in most recipes. For instance,
Squash Casserole
1 lb cooked squash, well drained
1/2 cup chopped onion
1/4 cup chopped bell pepper
1 tsp sugar
1 egg
1/2 cup mayonaise
3/4 cup grated cheese (divided)
1/2 cup chopped pimento
Salt and pepper to taste
Bread Crumbs
1/4 cup margarine
1/2 cup chopped pecans
Mash cooked squash with onions and bell pepper. Stir in sugar, egg, mayonaise, 1/2 cup grated cheese, pimento, and salt and pepper to taste. Pour into a greased 1-1/2 quart casserole. Top with remaining 1/4 cup grated cheese ad bread crumbs. Dot with margarine. Sprinkle nuts on top and bake 35 to 40 minutes at 350 degrees F.
This recipe comes from the "Louisiana Homemakers Family Favorites" cookbook (c.1984) and was submitted by Ms. Bernice Broussard of Natchidoches Parish.
I have made a similar casserole using eggplant and adding ground meat. It was delicious. I hope that this was a help to you and that your dish turns out great.
