Squash, Stewed

Preparation info

    • Difficulty

      Medium

Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

  • About

Method

If not very young, you must peel the squashes, steam or boil them until tender, and season them with sweet milk or cream, and a little butter, pepper and salt; let them stew down in this until they are thick, and of the consistence of mashed potatoes. Another way is to take them from the steamer, mash them with a cut-up onion, and a slice or two of ham; then stew them down thick, adding pepper and salt to taste.