CN Smith Farm

Pilgrim-Style Squash on Sippets | Kathleen Wall

Serves #4

To butter Gourds, Pumpions, Cucumbers or Muskmelons.
Cut them into pieces, and pare and cleanse them; then have a boiling pan of water, and when it boils put in the pumpions, &c. with some salt, being boil’d, drain them well from the water, butter them, and serve them on sippets with pepper. ~ Robert May. The Accomplist Cook. 16xx p. .

Ingredients


A winter squash or pumpkin
Butter
Sliced toasted sturdy bread (these are the sippets)
Black pepper

Preparation


Peel, seed and cube the squash into ½ sized cubes.
Bring a pot of water to a boil. Add salt and add the cubed squash – it’s like cooking macaroni.
Cook for 3-7 minutes until the squash cubes are tender.
Drain.
Melt butter in a frying pan, add the cooked squash. Let it be still for 2 minutes to brown on the bottom.
Add ground black pepper.
Serve on toasted bread.

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  1. […] Join Kathleen at the Market tent at 4:00pm as she prepares Pilgrim-Style Squash on Sippets. […]

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