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Baked Pumpkin or Squash

From an old cookbook · modernised transcription
By United Methodist Church (Grayville, Ill.) · From a historical cookbook (Internet Archive) · 2 ingredients
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Baked Pumpkin or Squash

Ingredients

Directions

  1. Cut the pumpkin first in halves, then in quarters. Remove the seeds, but not the rind. Place in a baking pan with the rind down- ward, and bake in a slow oven until tender. Season with salt, pepper and butter. When done, serve in the rind. Serve it by spoonfuls as you would mashed potatoes.

Nutrition, whole recipe (rough)

6Calories
0 gProtein
0 gFat
2 gCarbs
What these numbers assume: 2 portions
IngredientPortion assumedkcal
Black Pepper1 tsp ground (2.3g)6
Salt1 tsp (6g)0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By United Methodist Church (Grayville, Ill.). Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

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