| 1 |
Steam the squash in the hot water. Remove from shell when tender. Drain if necessary and discard seeds. Pass through sieve and season with salt, pepper, butter, and maple syrup. Beat well and heat before serving. |
| 2 |
VARIATION: Put a whole Hubbard squash in a slow 300 F. oven and bake for 2-1/2 hours. Remove. It will now cut easily. Remove seeds and fiber. Divide into serving portions, place in pan and dust well with salt, pepper, and brown sugar and dot heavily with butter. Set under broiler to brown. Any remaining squash can be used for pies or puddings in place of pumpkin. |
| 3 |
Many varieties of winter squash were grown, some not on the city markets now, but worth looking for in country farm markets. As well as Hubbard or blue squash, there are marrow and turban. Turban and Hubbard are drier than marrow. Marrow and turban have a thin shell, which may be pared off before cooking. In selecting winter squash see that it is heavy in proportion to its size. People living in the city can buy winter squash in the late fall at country roadside stands for use later on. It keeps well. |
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