Ingredients Jump to Instructions ↓

  1. 2 teaspoons 10ml Size buttercup squash (medium) Ground mace to taste Pepper to taste

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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 boil. Add squash sections and cook until tender, 10 to 15 minutes. Remove from water, sprinkle with a little mace and pepper.


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