Winter Squash
- Winter Squash
- Salt
- Butter
- Pepper
This usually has a hard shell, and has to be broken with a hatchet, by dropping on a plank floor, or by sawing with the meat saw. Break in small pieces for the kettle, scrape out the seeds, and wash clean. Put the pieces in the kettle with the shell side up, have a little salt in the water, which should cover it, and cook for about an hour, if it does not break to pieces. When done, take the shells in a clean cloth, and with and iron spoon, scrape the squash into a basin to keep hot on the back of the range. If too dry, moisten with a little water, and add butter, pepper and salt to taste. Some winter squashes have a thin soft shell and are watery; they can be baked in the oven, then seasoned as above. Both summer and winter squashes are also steamed instead of boiled by some cooks.
Submitted by Nov 24, 2009
15 min 30 min 45 min
15 min 30 min 45 min