Mashed Hubbard Squash
Recipe No. 641 from the U.S. Army's WWII cookbook — Vegetables. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.
Recipe No. 641 from the U.S. Army’s WWII cookbook — Vegetables. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.
Ingredients
- Squash, Hubbard — 40 pounds
- Water, boiling — as needed
- Butter — 1¼ pounds (¾ mess kit cup)
- Salt — 3 ounces (6 mess kit spoons)
Pepper — as needed
- Sugar, granulated — 2 to 3 ounces (4 to 6 mess kit spoons)
Directions
- Cover squash with boiling water. Cover and heat to boiling point; boil 10 minutes to soften skin. Drain.
- Cut squash into medium sized pieces; pare. Remove seeds.
- Cover with boiling salted water. Cover and heat to boiling point; reduce heat and simmer until very tender. Drain.
- Mash squash thoroughly. Add butter, salt, pepper and sugar; beat well.
Notes
SCALED TO 8 SERVINGS (the original is ÷12.5): Squash, Hubbard — 3 lb 3¼ oz Water, boiling — to taste Butter — 1⅔ oz Salt — about 1½ tsp Pepper — to taste Sugar, granulated — scale to taste (2 to 3 ounces (4 to 6 mess kit spoons))
If mixture is too moist, place in well-greased baking pans and bake in moderate oven (350° F.) 30 minutes.
— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 641, Vegetables. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.