Stewed Squash
- 1 pint squash pulp
- 1/2 pint milk
- 1 heaping Tbsp butter
- Salt
- Pepper
- 2 ounces cream
Peel the squash and boil until tender. Run through a colander. To the pulp, add milk, butter and a little salt. Stew until thick like marmalade. Pepper freely. Pour cream over it and serve like a rascal with a smile on your face.
Submitted by Dec 27, 2009
15 min 30 min 45 min
15 min 30 min 45 min