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Pumpkin Pie Spiced Cushaw Recipe
Skillet baked cushaw squash flavored with honey and pumpkin pie spice is a sweet and inexpensive alternative to baked apples. A great way to use this delicious heirloom squash.
Prep Time
5
minutes
mins
Cook Time
15
minutes
mins
Total Time
20
minutes
mins
Servings:
8
servings
Calories:
113
kcal
Author:
Katie Wells
Ingredients
4
TBSP
butter or
coconut oil
4
cups
cushaw
peeled and cubed
1
TBSP
honey
1
tsp
pumpkin pie spice
2
TBSP
coconut milk
Instructions
Melt butter or coconut oil in a medium skillet over medium heat.
Add cushaw and cover.
Simmer, stirring occasionally for 5 minutes.
Stir in honey and pumpkin pie spice.
Simmer for 2-3 minutes or until tender.
Add coconut milk and cook for 2 minutes more.
Notes
Optionally, top with whipped cream and chopped nuts for extra fun!
Nutrition
Serving:
1
/2 cup
|
Calories:
113
kcal
|
Carbohydrates:
13.2
g
|
Protein:
1
g
|
Fat:
7.3
g
|
Saturated Fat:
4.7
g
|
Cholesterol:
16
mg
|
Sodium:
5
mg
|
Fiber:
3.3
g
|
Sugar:
4.2
g