Buttercup squash gruel

By Rodney Bowers
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  • 2 large onions peeled and sliced thin
  • 2 litres water
  • 454 grams peeled and diced buttercup squash
  • 900 grams day old rye bread
  • Salt and pepper to taste
  • 1/4 cup butter


  1. Cut the bread into 2.5 centimeter cubes. It is best to use stale bread. If the bread is fresh, either cut it ahead of time and leave it out or you can toast it out in a low oven. 
  2. Add the butter and the onions to a large pot and salt . Caramelize the onions slowly. 
  3. When the onions are deep golden, add the water and bring to a boil.
  4. Remove from heat and add the squash. Simmer for ten minutes until squash is just tender then strain (keeping the broth in the pot) and reserve the onion and squash.
  5. Bring the onion/ squash broth back to a boil and add the bread and reduce to a simmer. Cook until the bread begins to break down stirring.
  6. Add back in the onions and squash reserving some for garnish.
  7. Serve.


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