Winter Squash Series Part 9
Hey y’all!
Today we bring you buttercup squash. Not to be confused with butternut… Here’s a great recipe for everyone to enjoy this weekend.
Baked Squash Ingredients
Here’s what you’ll need to make this baked buttercup squash:
buttercup squash (whole or pre-sliced, not pureed)
goat cheese
pomegranate seeds (you can buy these pre-seeded at most stores, or seed a pomegranate yourself – here’s how to peel a pomegranate and seed it without a big mess)
pepitas (if you don’t have these, you can toast pumpkin seeds yourself, or use roasted pecans instead)
maple syrup
olive oil
cinnamon
fresh parsley
Directions
Heat the oven to 425 degrees F.
Poke the squash all over with a fork or paring knife, being sure to pierce the skin. Set the whole squash on a paper towel and microwave for 3 minutes. This softens the squash slightly to make it much easier to cut.
Starting at the stem that's in the middle of the light blue "cup" on the squash, cut the squash in half. Cut off the knobby root at the bottom. Use a spoon to scoop out the seeds. Most of the seeds are gathered towards the light blue cup, so you can cut away and discard the cup if there is no flesh left in that part after scooping out seeds.
Cut the squash into wedges, leaving the skin on, and arrange in a single layer on a parchment-lined sheet pan.
Toss the squash with the olive oil and maple syrup and season to taste with salt and pepper. Bake for 25-30 minutes, until squash is tender.
To serve, arrange squash on a serving plate and top with goat cheese, pomegranate seeds, pepitas, and parsley. Drizzle with additional olive oil and top with additional black pepper, if desired.
