Butternut Squash Hawaiienne

Preparation info

  • 4

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 1 butternut squash (2 pounds)
  • 2 tablespoons butter
  • 2 teaspoons brown sugar or maple syrup
  • ½ cup crushed sweetened pineapple, fresh, frozen or canned
  • ¼ teaspoon salt
  • Heavy cream


    1. Peel the squash and cut it into slices of even thickness. Remove the seeds.

    2. Place the squash slices on a rack in a pot with a tight-fitting cover. Add enough water to cover the bottom of the pot, and steam, covered, for fifteen to twenty minutes, until tender.

    3. Drain the squash and mash it, or put it through a food mill. Add the butter, brown sugar, pineapple, salt and enough heavy cream to make the mixture soft and fluffy. Reheat before serving.