1 med. cushaw
1/2 c. brown sugar
1 tsp. cinnamon
1/4 tsp. nutmeg
1/2 c. butter
1/3 c. heavy cream

Peel cushaw. Using only the tenderest pieces, dice and cook covered in boiling water until tender. Drain well. Return to pot and add remaining ingredients in order listed. Cover and keep warm until serving time. This can also be baked in a casserole in which case the cushaw should be boiled until just barely tender. Serves 6 to 8.