Two weeks ago, three buttercup squash arrived in my CSA box. And for two weeks, they have been sitting on my counter. For some reason these little green and brown winter squash intimidate me.
Last night for dinner I decided it was time to use them up. I sliced, seeded and roasted them with a bit of brown sugar and butter. They were absolutely divine! The texture was incredibly rich and indulgent. I almost felt like I should have been eating it for dessert!
Roasted Buttercup Squash
2 medium sized buttercup squash
olive oil for brushing
2 tablespoons melted butter
4 tablespoons brown sugar
Preheat oven to 350 degrees.
Slice the squash in half and remove all of the seeds and stringy insides.
Brush the inside with olive oil and place them flesh side down on a rimmed cookie sheet. (I would avoid using a flat cookie sheet because the squash might release some liquid as they cook.)
Bake at 350 for 30-40 minutes or until the middle begins to soften. While it is cooking, mix the softened butter with the brown sugar.
Remove the squash from the oven and flip over so that the flesh is facing upwards. Place in a baking dish and coat the inside with the brown sugar and butter mixture.
Cook, flesh side up, for another 20-30 minutes until fully cooked.
The squash can either be served in the skin, or scooped out and mashed.
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I had never even heard of buttercup squash! I am a frequent maker of butternut squash, but didn’t know that this kind existed. It looks great!
At Husnus Mediterranean restaurant on State Street (Madison), they serve this but stuffed with an amazing chicken/tomato/yogurt sauce mix. It’s one of my favorite things in the world.
I like this recipe, but in our family, we would add a table spoon of chopped nuts (pecans or walnuts) to each half of squash with the butter and brown sugar. This adds lots of flavor and a little crunch