Photo: Sorin Gheorghita
Ingredients
- 2 medium-size buttercup squash (about 1½ pounds)
- ground mace to taste
- pepper to taste
Directions
1
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.
2
Scrape away seeds.
3
In a large kettle, bring 2 quarts of water to a boil.
4
Add squash sections and cook until tender, 10 to 15 minutes.
5
Remove from water, sprinkle with a little mace and pepper.
Recipe sourced from
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