I have Buttercup squash
seeds saved, all the way back to when my father grew them back in the 1980s; the same with my yellow wax beans and my green string beans.
1 cup millet 3 cups water 1 cup buttercup squash
, cubed 2 pinches sea salt soy sauce oil Rinse millet twice, then toast lightly in a dry skillet.
Arrange a scallop, lobster claw, kabocha squash, and buttercup squash
around the dish and garnish with chervil and chives.
If you were to see a mooregold squash, open it up, cook and eat it, you would notice several points of similarity to the popular buttercup squash
. John C.
rival butternuts in flavor and productivity.