Squash from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
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 w...
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Cooking tools:
- Chef's knife
- Cutting board
- Peeler
- Saucepan
- Stove
- Colander
- Potato masher
- Measuring spoon
Ingredients
- 8 Young Squash
- 2 Tablespoonfuls of Butter
- Salt
- Pepper
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