Butternut Squash
Source of Recipe
Diabetic Newsletter - e-mail (posted to recipecircus by Filus)
List of Ingredients
- 2 medium-size buttercup squash (about 1-1/2 pounds)
- Ground mace to taste
- Pepper to taste Recipe
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 t0 15 minutes. Remove from water, sprinkle with a little mace and pepper.
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