Buttercup Squash


  • 2 medium-size buttercup squash ( I am not sure but I have only heard of butternut squash, and looking at the recipe, it sounds like that is what they are talking about)

  • Ground Mace to taste

  • Pepper to taste

  1. 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 the squash, if necessary. Scrape away the seeds. In a large kettle, bring 2 quarts of water to a boil. Add squash sections and cook until tender, 10-15 minutes. Remobe from water, sprinkle with a little mace and pepper.

Nutritional Facts

Calories 40
Protein 1 g
Sodium 3 mg
Cholesteral 0 mg
Carbohydrates 10 g
Exchanges 1 starch/bread

dinner squash vegetables butternut squash gluten free dairy free anti inflammatory vegetabes side dish vegetarian vegan stovetop

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