Boiled Winter Squash

Name: Boiled Winter Squash
Ingredients: 2 pounds Winter Squash (Butternut, Acorn, or Kabocha) (Choose your favorite variety.); 6 cups Water (For boiling); 1 teaspoon Salt (Or to taste); 2 tablespoons Butter (Optional); 0.25 teaspoon Black Pepper (Freshly ground, to taste)

Simple boiled winter squash, mashed and seasoned. A classic side dish.

Ingredients

2 pounds Winter Squash (Butternut, Acorn, or Kabocha) (Choose your favorite variety.)
6 cups Water (For boiling)
1 teaspoon Salt (Or to taste)
2 tablespoons Butter (Optional)
0.25 teaspoon Black Pepper (Freshly ground, to taste)

Instructions

1Wash the winter squash thoroughly. Cut the squash in half or quarters, depending on size, and remove the seeds. You can peel the squash if desired, but it's not necessary, especially for varieties like Kabocha where the skin is edible when cooked.
2Place the squash pieces in a large pot and cover with water. Add salt. Bring the water to a boil over high heat, then reduce the heat to medium and simmer until the squash is tender and easily pierced with a fork, about 20-30 minutes.
3Drain the squash thoroughly. If the squash seems watery, you can return it to the pot over low heat for a few minutes to evaporate excess moisture. Mash the squash with a potato masher or fork until smooth. Stir in butter (if using), salt, and pepper to taste.