Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      medium        size buttercup squash
                        ground mace to taste
                        pepper to taste

Preparation:

Trim stems off squash and cut each in quarters using a cleaver or large chef's knife to cut, hitting back of knife with a mallet to force it through squash, if necessary. Scrape away seeds. In a large kettle, bring 2 quarts of water to boil. Add squash sections and cook until tender, 10 to 15 minutes. Remove from water, sprinkle with a little mace and peppe

Nutritional Information:

CAL: 40; CHO: 0mg; PRO: 1g; SOD: 2mg; FAT: 0g;