Recipe: Baked Winter Squash

Cut open the squash, take out the seeds and without paring cut it up into large pieces; put the pieces on tins or in a dripping-pan, place in a moderately hot oven and bake about an hour. When done, peel and mash like mashed POTATOES, or serve the pieces hot on a dish, to be eaten warm with butter like sweet POTATOES. It retains its sweetness much better baked this way than when boiled.

The Whitehouse Cookbook, by Mrs. F.L. Gillette (Year 1887)

Recipe: Winter Squash or Cashaw

This is much finer than the summer squash. It is fit to eat in August, and, in a dry warm place, can be kept well all winter. The colour is a very bright yellow. Pare it, take out the seeds, cut it in pieces, and stew it slowly till quite soft, in a very little water. Afterwards drain, squeeze, and press it well, and mash it with a very little butter, pepper and salt.

Directions for Cookery, In Its Various Branches.
Ladies and Professional Cooks.
Containing
The Whole Science and Art of Preparing Human Food. (Year 1840)