A historical side dish from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). Can be kept well all winter in a dry warm place. The cooking time varies from twenty to forty minutes.
Preserved exactly as written in the original source
Pare the squash and take out the seeds
Cut it in pieces
Stew it slowly till quite soft in a very little water
Drain, squeeze and press it well
Mash it with a very little butter, pepper and salt
Boil for twenty to forty minutes
Modern guidance to help you succeed with this vintage recipe
Slow stewing in minimal water concentrates the squash's natural sugars while preventing dilution of flavor. Draining and pressing removes excess moisture that would otherwise create a watery, bland dish—winter squash contains 88-94% water that must be expelled for proper texture. Mashing after cooking breaks down cell walls completely, while the small amount of butter acts as an emulsifier, creating a smooth, cohesive puree. The extended cooking time (20-40 minutes) allows pectin to break down fully, transforming tough raw squash into a tender, mashable consistency.
Cooked squash can be prepared through step 4 (drained and pressed) up to 2 days ahead. Store in an airtight container in the refrigerator, then reheat gently with the butter and seasonings just before serving. This actually improves texture as additional moisture evaporates during storage.
Store finished mashed squash in an airtight container in the refrigerator for up to 4 days. Reheat in a covered saucepan over low heat, stirring occasionally, adding a teaspoon of water if needed to restore consistency. Can be frozen for up to 3 months; thaw overnight in refrigerator and reheat as directed, whisking to restore smooth texture.
AI-generated tips from Chef Cecil's culinary database
Cooked squash can be prepared through step 4 (drained and pressed) up to 2 days ahead. Store in an airtight container in the refrigerator, then reheat gently with the butter and seasonings just before serving. This actually improves texture as additional moisture evaporates during storage.
Store finished mashed squash in an airtight container in the refrigerator for up to 4 days. Reheat in a covered saucepan over low heat, stirring occasionally, adding a teaspoon of water if needed to restore consistency. Can be frozen for up to 3 months; thaw overnight in refrigerator and reheat as directed, whisking to restore smooth texture.
0 notes
Sign in to share your thoughts and connect with the community
Sign In to CommentLoading notes...
