Recipes > Vegetables > Squash > Winter Squash, or Cashaw

Winter Squash, or Cashaw

Instructions

This is much finer than the summer squash. It is fit to eat in August, and, in a dry warm place, can be kept well all winter. The colour is a very bright yellow. Pare it, take out the seeds, cut it in pieces, and stew it slowly till quite soft, in a very little water. Afterwards drain, squeeze, and press it well, and mash it with a very little butter, pepper and salt.

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Source

Directions for Cookery, in its Various Branches (1840).