I've had so many requests for my cushaw spice syrup recipe that I decided to post it here on my page. First of all, for those of you who have never tried cushaw, it's delicious! It is one of our native squashes, and my earliest memories of it involve my grandmother and the other grannies cooking it up in a variety of delicious ways. It's a bit like pumpkin, but sweeter and lighter, and I love to use it for pie, as a side vegetable, and now as this yummy syrup to sweeten coffee and other drinks. My super-picky son likes it stirred into milk, so it's one way to get some squash in him. Here goes!
CUSHAW SPICE SYRUP
-1/3 cup cushaw puree (I like to cut one in half, scoop out the seeds, roast it face down in the oven for about 45-60 minutes, and scoop the flesh out with a spoon. Easy!)
-1 cup brown sugar (or sweetener of your choice. Maple syrup would be good.)
-1 c. water
-2 t. pumpkin pie spice
-2 slices fresh ginger
-extra freshly-grated nutmeg (to taste)
-1 t. vanilla (add at end)
1. Place all ingredients in blender and blend thoroughly.
2. Add to saucepan and cook down on medium-high for about 10-15 minutes, until sauce is thickened and lightly coats the back of a spoon.
3. If you don't like little bits of squash, you can strain it before pouring into a jar to store in the fridge.
Use to taste in coffee drinks, or stir into cold or warm milk for a caffeine-free treat.