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Place the whole squash in gently boiling water for 15 minutes; pour off water and chill in cold water for 5 minutes. When cool enough to handle, slice off peel from peaks or ridges with a knife; use a spoon to dig out the peel from the valleys. Slice squash in half and remove seeds and stem; then cut into chunks.
A potato peeler does a marvelous job removing the strings from celery. —Philamena P.,…
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To keep boiled vegetables bright-colored, add a few drops of olive oil to the water. —Ana B.,…
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