Buttercup Squash

Recipe Ingredients

2 teaspoons	10ml	Size buttercup squash (medium)
		Ground mace to taste
		Pepper to taste

Recipe Instructions

Trim stems off squash and cut each in quarters using a cleaver or large chef's knife to cut, hitting back of knife with a mallet to force it through squash, if necessary. Scrape away seeds. In a large kettle, bring 2 quarts of water to boil. Add squash sections and cook until tender, 10 to 15 minutes. Remove from water, sprinkle with a little mace and pepper.

Source:
Light & Easy Diabetes Cuisine by Betty Marks

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