Because of the hardness of the
covering, a cleaver or a hatchet is generally required to open the
squash and cut it into pieces. With this done, scrape out the seeds and,
with a very sharp large knife, peel off the skin. The squash may then be
cooked in any suitable manner.
111. MASHED SQUASH.--If winter squash is desired as a vegetable, it is
very often boiled and then mashed. Squash prepared in this way, with the
exception of the seasoning, is also used for pie that is similar to
pumpkin; in fact, many persons prefer the flavor of squash pie to that
of pumpkin pie.
Cut pieces of peeled winter squash into cubes about 1 inch in size. Put
these to cook in a small amount of boiling water, add enough salt to
season, and cook until tender and quite dry. Season the cooked squash
with pepper, add 1 tablespoonful of butter for each four persons to be
served, and, if desired to increase the sweet taste, add a small amount
of sugar. Mash until smooth and serve hot.
112. BAKED SQUASH.--Winter squash, because of its hard covering, is very
satisfactory when baked in the shell, as shown in Fig. 19. If it is not
desired to cook it in a whole piece, the squash may be cut into pieces
about 3 inches square or into triangular pieces.
[Illustration: FIG. 19]
Remove the seeds from the squash, sprinkle each with salt and pepper,
and dot with butter, as shown. Place in a hot oven directly on the grate
or in a shallow pan, and bake until the contents of the shells are
tender.
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