Ingredients
- 2 medium-size buttercup squash (about 1½ pounds)
- ground mace to taste
- pepper to taste
Make it step by step
- 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.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Recipes Wiki by Recipes Wiki contributors, under CC BY-SA 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.