Easy Buttercup Squash
Buttercup squash is one of the sweetest varieties of winter squash, and its seeds make a great snack, just like pumpkin seeds.
Yield
4 servingsPrep
15 minCook
15 minReady
30 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | medium |
buttercup squash
|
* |
| 1 | x |
mace
ground, to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | medium |
buttercup squash
|
* |
| 1 | x |
mace
ground, to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
Directions
If you like pumpkin, you'll fall in love with buttercup squash. Buttercup squash is one of the sweetest varieties of winter squash, and its seeds make a great snack, just like pumpkin seeds.
Here's how to prepare and cook buttercup squash.
Trim stems off the squash and cut each in quarters using a cleaver or large chef's knife to cut, hitting the back of the 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.
