1 cushaw, pumpkin or squash
2 c. brown sugar
1 c. butter
3 tsp. cinnamon

Cut cushaw in half. Discard seeds and guts. Cut into squares. In large pot of water on high heat. Cook until cushaw soften some. Then take out of water. Put in large, cover each with butter. Sprinkle with brown sugar and cinnamon. Bake in preheated oven at 425 degrees for 15 to 20 minutes. Serve with pinto beans, cornbread and fried potatoes.