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Buttercup Squash

 

148

Yield

4

servings

Prep

15

min

Cook

15

min

Ready

30

min

Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium
 

Ingredients

2 medium buttercup squash
*
1 x mace
ground, to taste
*
1 x black pepper
to taste
*

Directions

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 neccessary.

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.

 

* not incl. in nutrient facts

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