Name: Winter Squash
Cuisine: American Southern
Ingredients: undefined winter squash; undefined to taste salt; undefined for cooking water; undefined butter, melted; undefined to taste pepper

Original Recipe

The crooked neck of this squash is the best part. Cut it in slices an inch thick, take off the rind, and boil them with salt in the water; drain them well before they are dished, and pour melted butter over--serve them up very hot. The large part, containing the seeds, must be sliced and pared--cut it in small pieces, and stew it till soft, with just water enough to cover it; pass it through a sieve and stew it again, adding some butter, pepper, and salt; it must be dry, but not burnt. It is excellent when stewed with pork chops.

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1

The crooked neck of this squash is the best part.
2

Cut it in slices an inch thick, take off the rind, and boil them with salt in the water; drain them well before they are dished, and pour melted butter over--serve them up very hot.
3

The large part, containing the seeds, must be sliced and pared--cut it in small pieces, and stew it till soft, with just water enough to cover it; pass it through a sieve and stew it again, adding some butter, pepper, and salt; it must be dry, but not burnt.
4

It is excellent when stewed with pork chops.

Original Recipe

Ingredients

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