Baked Yellow Squash

Ingredients

• a large ripe squash
• two heaping tablespoonfuls of butter
• a teaspoonful of salt
• a quarter of a teaspoonful of pepper

Method

1. 1

   Wash and peel the squash if ripe, cut into half-inch slices, and place in a baking dish.

2. 2

   Bake in a moderate oven until tender.

3. 3

   Once tender, mix in butter, salt, and pepper, return to oven to heat, and serve hot.

As published

This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 234. The excerpt below is the record exactly as published.

BAKED TELLOW SQUASH. If the vegetable is very young and immature, it may bp washed and cooked without peeling or removing the seeds. But if it is ripe, both seeds and peeling must be taken away, and. the squash cut in half-inch slices ; put it into a baking- dish, place it in a moderate oven, and bake it until it is ten- der enough to be easily broken with a fork ; the length of time required will depend upon the maturity of the vege- table ; a large, ripe squash will bake in about an hour. When the squash is tender, put with it two heaping table- spoonfuls of butter, a teaspoonful of salt, and a quarter of a teaspoonful of pepper ; mix the seasoning entirely through the squash, return it to the oven to heat, and then serve it very hot. Squash may be fried like jsgg-plant. SUMMER SQUASH. Peel a squash, cut it in small pieces, and boil it in salted boiling water until it is tender ; then drain it, put it into a clean towel, and wring out all the water ; put it again into a saucepan over the fire with two heaping tablespoonfuls of butter

Cook this with the app: pantry check, scaling, and the assistant.