Boiled Buttercup Squash

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From "Healthy Recipes For Diabetic Friends Y-Group"[1]

  • Yield: 4 Servings
  • From: Light And Easy Diabetes Cuisine



  1. 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.
  2. Scrape away seeds.
  3. In a large kettle, bring 2 quarts of water to a boil.
  4. Add squash sections and cook until tender, 10 to 15 minutes.
  5. Remove from water, sprinkle with a little mace and pepper.

Nutrition information[edit]

Per Serving (¼ of recipe):

  • 40 Calories, 0mg Cholesterol, 10g Carbs,
  • 1g Protein, 3g Sodium, 0g Fat
  • Diabetic Exchanges: 1 Starch/Bread