Buttercup Squash

Ingredients

• 2 medium-size Buttercup squash (about 1-1/2 pounds)
• Ground mace to taste
• Pepper to taste

Directions

1. 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 a boil. Add squash sections and cook until tender, 10 to 15 minutes. Remove from water, sprinkle with a little mace and pepper.

Recipe Yield: Serves: 4

Source: Light and Easy Diabetes Cuisine
Book Title: Light and Easy Diabetes Cuisine

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