3 pounds of butternut squash boiling water 3/4 teaspoon of salt 1/4 teaspoon of ground mace a dash of ground white pepper
Peel, remove seeds and stringy portion from squash. Cut into 1 inch cubes, makes about 8 cups. Cook, covered, in 1 inch boiling salted water, until just tender, about 15 minutes. Drain well. Sprinkle with mace and pepper, toss gently. Pile into heated serving dish. Makes 8 servings
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