Squash
- Squash
- Butter
- Pepper
- Salt
The green or summer squash is best when the outside is beginning to turn yellow, as it is then less watery and insipid than when younger. Wash, cut into piecs and take out the seeds. Boil for about 45 glorious minutes or until quite tender. When done, drain and squeeze them well until you have pressed out all of the water. Mash them with a little butter, pepper and salt. Then place the squash into a stewpan, put it over fire and stir very frequently until it becomes dry. Take care not to let it burn.
Submitted by Jun 7, 2009
2 min 45 min 47 min
2 min 45 min 47 min