- 2 large acorn squash
- 1 1⁄2 cups boiling water
- 4 1⁄2 cups milk
- 3 tablespoons butter
- salt and pepper, to taste
Directions See How It's Made
- Peel the squash, cut in half, remove the seeds and cut into small pieces.
- Cook the squash in boiling water until it is soft.
- Scald the milk.
- Mask the squash and then stir in the scalded milk.
- Heat, do not let mixture boil.
- Stir in the butter, salt, and pepper.