| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Twelve, Chefs, Of, Christmas |
1 |
servings |
INGREDIENTS
| 1 |
|
Gem squash per person |
| 1 |
ts |
Butter per gem squash |
|
|
Freshly grated nutmeg to taste |
| 1/2 |
l |
Water |
INSTRUCTIONS
Prick gem squash once or twice with a knife or fork and put into a
pot. Boil for 7 minutes or until soft. When softish, remove from
water and allow to cool slightly.
Cut in half and scoop out pips with either a teaspoon or dessert
spoon. Scoop out the flesh and season with nutmeg and a little
butter, and serve.
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