Squash

Courge

Preparation info

  • Difficulty

    Easy

Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About

Ingredients

  • 8 Young Squash
  • 2 Tablespoonfuls of Butter
  • Salt and Pepper to Taste

Method

Cut the squash into quarters and pare and remove the seeds. Then cut into small squares of about an inch. Wash in cold water, and then put into a porcelain-lined or agate saucepan, and half cover with water, for Squash is a watery Vegetable. Let it simmer gently for about twenty minutes or half hour. Then drain through a colander, pressing gently. Mash the Squash very fine after draining, and return to the saucepan. Add two tablespoonfuls of butter, and salt and pepper to taste, and stir until thoroughly heated, and it begins to simmer gently. Do not cease stirring, or it will burn. Serve hot. This is the most delicate way of serving Squash, and the only one that the good taste of Creoles will tolerate. Baked Squash are often served, but Stuffed Squash and the like offend the good ethics of the Creole kitchen.