Categories: Vegetables

Ingredients

• 4 medium-size acorn squash
• 1/2 cup (1 stick) butter or margarine
• 1/4 tsp. pepper
• 1/2 tsp. onion salt
• 2 pkg. (10 oz. each) peas frozen in butter sauce

Directions

1. Scrub squash well; halve, scrape out seeds. Cut lengthwise into 1-inch wide slices. Cook in boiling salted water until just tender, about 15 minutes. Drain. Add butter or margarine, pepper and salt. Cover; keep warm.
2. Cool peas following label directions.
3. Spoon both vegetables into heated serving dish.

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