Steamed Squash
Ingredients
Directions
Prepare the squash
Wash the squash and cut it into convenient pieces.
Remove the seeds and pare away the stringy portion, leaving the shell on.
Steam and mash
Place the squash in a steamer or steam cooker and cook until easily pierced with a fork.
Scrape the flesh from the shell and mash or press it through a vegetable press.
Season with salt and nut cream.
Bake and serve
Place in a baking dish and bake until the top is nicely browned.
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.
Explore the science
What each ingredient does
- Hubbard squash
- Forms the main body of the dish, becoming soft and mashable once steamed.
- Nut cream
- Adds richness and fat, giving the mashed squash a smoother, creamier texture.
The step that matters
Baking until the top browns. Browning comes from surface heat, so the top needs enough time in the oven to brown; the mash should be dry enough that it does not steam instead.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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