Cut open the squash, take out the seeds and without paring cut it up into large pieces.
Put the pieces on tins or in a dripping-pan and place in a moderately hot oven.
Bake about an hour. When done, peel and mash like mashed potatoes, or serve the pieces hot on a dish, and eat warm with butter like sweet potatoes. The squash retains more sweetness and is much better baked than boiled.
All these recipes are from a cookbook I am working on, a treasure trove of recipes from the late 1700's to early 1900's. These recipes are perfect for homesteaders or people who just love to play with food. Subscribe to our list to keep updated on recipes.
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