Stewed Summer Squash

Preparation info

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Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

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Gather them while young and tender. Peel, cut them up, take out the seeds, and put them on to boil; let them cook rapidly until very tender. Drain them well in a colander, and mash with a wooden spoon. Put this pulp in a stew pan with a small piece of butter, a gill of cream, and a little pepper and salt; cook this, and stir constantly until the squash is dry. Serve very hot.