Buttercup squash porridge.

I like pumpkins a lot. Especially, I love a Korean style of a pumpkin soup.(pumkin porridge) Similarly, I also enjoy food made from buttercup squashes. Its taste is smaller than pumpkin however, it is much easy to handle them. (for example, we can less have trouble with cutting them)

Today, I am going to introduce a Korean style of buttercup squashes soup. Its recipe is just same as pumpkins are used.

Ingredients: a buttercup squash, white glutinous rice flour, water, salt, sugar (haricot beans, chestnuts)

1. Cut buttercup squash into small pieces. (remove seeds)
2. Put the water in the pan and boil the pieces of buttercup squash until they become tender.
3. Add white glutinous rice flour and salt (If you like sweet taste, add sugar as well)- now the soup become mushy.
4. For more tasty dish, add boiled haricot beans or chestnuts.
5. You can add pine nuts and walnuts.

Would you like some? ^^