Fried Cushaw - cooking recipe

Ingredients

1/2 large crookneck, hardshell cushaw
1 c. brown sugar
a small amount of water
1 Tbsp. margarine

Preparation

Cut cushaw in half (put other half in refrigerator; use within a week). Remove all seeds from both halves.
Peel cushaw and cut into 1-inch squares. Fry in butter and brown sugar until cushaw is tender and browned.