Boiled Buttercup Squash
Recipe Description
* Yield: 4 Servings* From: Light And Easy Diabetes Cuisine
Ingredients
- 2 medium-size buttercup squash (about 1½ pounds)
- ground mace to taste
- pepper to taste
- Trim stems off squash and cut each in quarters using a cleaver or large chef's knife to cut, hitting back of knife with a mallet to force it through squash, if necessary.
- Scrape away seeds.
- In a large kettle, bring 2 quarts of water to a boil.
- Add squash sections and cook until tender, 10 to 15 minutes.
- Remove from water, sprinkle with a little mace and pepper.
This article uses material from the "Boiled Buttercup Squash" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License
