Ingredients

2 medium-sized buttercup squash
ground mace, to taste
pepper, to taste

Cooking Instructions

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

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)