Ingredients Jump to Instructions ↓

  1. 3 lbs 1362g / 48oz Yellow squash

  2. 1 teaspoon 5ml Salt

  3. 1 tablespoon 15ml Rice

  4. 2 teaspoons 10ml Sugar

  5. 3 tablespoons 45ml Butter

  6. 1/2 cup 118ml Light cream

Instructions Jump to Ingredients ↑

  1. Peel the squash and slice it very thin. Cook the squash in a saucepan over low heat until the liquid from the squash covers the bottom of the pan. Add the salt and rice. Cover loosely and cook over low heat 50 minutes. Watch carefully while cooking and add a little water if necessary. Mash the squash and stir in the sugar, butter and cream. Taste for seasoning. Serves 6.


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