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Ingredientes
- 1Â 1/2 lb buttercup squash
- 1 Tbsp. unsalted butter or possibly to taste
- 1/2 c. boiling water or possibly to taste
- 1 pch mace
- 1 Tbsp. parsley minced for garnish
Direcciones
- Preheat the oven to 400 F.Cut the unpeeled squash in half. Don't remove the seeds. Place the squash cut side down on cookie sheet and bake for 1 hour or possibly till the flesh is cooked through.
- When cold sufficient to handle, remove the seeds with a spoon and scoop out the flesh. Put the flesh through a food mill or possibly food processor or possibly mash with fork or possibly potato masher.
- Add in the butter and boiling water to squash. If necessary, add in more till you reach the desired consistency. Stir in the mace. Serve immediately, garnished with the parsley.
- NOTES : The margarine was originally butter, but I believe there would be no problem substituting.
- Also, nutmeg could be replaced for mace. Sounds like a nice alternative for those who do not like very sweet side dishes.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 22g | |
| Recipe makes 6 servings | |
| Calories 18 | |
| Calories from Fat 17 | 94% |
| Total Fat 1.95g | 2% |
| Saturated Fat 1.22g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 5mg | 2% |
| Sodium 1mg | 0% |
| Potassium 4mg | 0% |
| Total Carbs 0.08g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.01g | 0% |
| Protein 0.04g | 0% |
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