CONNECT facebook twitter pintrest instagram e-newsletter

Grated Winter Squash

From Lynne Wilson

This dish almost takes no time to cook, and the grating may be done early in the day. Any winter squash butternut, turban, Hubbard, or buttercup is excellent for this recipe. If you buy peeled butternut squash, use 1½ to 2 pounds.


6-7 cups peeled, grated squash
2-3 Tbsp. butter or margarine
salt and pepper to taste
1 to 2 Tbsp. brown sugar (optional)
Dash cinnamon (optional)


Remove the seeds and peel from 2 to 2½ pounds of squash. Cut the raw squash into chunks and grate on the large holes of a grater.

Melt the butter in large frying pan. Add the squash and saute, stirring for 4 to 5 minutes or until the squash is heated through.

Add 1 Tbsp. of water if the squash seems to be dry or sticks to the pan.

Add salt and pepper and, for sweet squash, the sugar and cinnamon.

Serves 4-6