3/17/2023 0 Comments Roasting buttercup squash![]() ![]() Vegan Lentil Bolognese & Spaghetti Squash (Instant Pot).Looking for more delicious squash recipes? I’ve got you covered: I hope you get a chance to try this fabulous autumn side dish – I have a feeling you’ll love it!ĭo you have a favorite side dish when fall/winter rolls around? Share it in the comments! And check out my Best Healthy Thanksgiving Recipes post for some more holiday side dish inspiration. It’s much easier than trying to wrangle a peeler around the skin while raw. If you don’t want the skin, I’d recommend peeling the skin back after roasting. I cut off any knobby parts on the outside, but otherwise don’t bother with peeling. Is the skin edible?īuttercup squash (and kabocha, delicata, and acorn squash) skins are thinner than butternut so they’re totally edible. They have a similar rich texture and sweetness, and also all have edible skin.īutter nut squash can also work, but it’s is a little less starchy and more watery, and you’d have to peel it before roasting. Lastly, add goat cheese crumbles, pomegranate seeds, pepitas, fresh parsley, and optional additional olive oil, then serve!īuttercup squash can usually be found at most grocery stores during fall and winter or at your local farmer’s market.īut if you can’t find it, a good substitute would be kabocha squash, delicata squash, or acorn squash. Then, roast at 425 degrees F for 25-30 minutes, until nice and caramelized. Toss the squash wedges with olive oil, maple syrup, salt, and pepper (exact measurements are in the recipe card at the end of the post). (Tip: lining with parchment paper helps with cleanup!). Then, spread the wedges out in one layer over a baking pan. Next, scoop out the seeds with a spoon and cut the squash into wedges (leaving the skin on). Be sure to also cut off the knobby root at the bottom. Next, using a large knife, cut the squash lengthwise in half (through the stem). Then, microwave the whole squash for 3 minutes to soften it up. To make this baked buttercup squash, start by poking the squash in several places with a fork. pepitas (if you don’t have these, you can toast pumpkin seeds yourself, or use roasted pecans instead).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).goat cheese (Here are more tasty goat cheese recipes if you end up with extra!).buttercup squash (whole or pre-sliced, not pureed).Here’s what you’ll need to make this baked buttercup squash: It’s a super easy side dish and would be great for Thanksgiving or weeknight dinners! Baked Squash Ingredients I love the combination of textures and flavors with the toppings: rich, sweet roasted squash with tangy and creamy goat cheese, tart-sweet pomegranates, nutty and crunchy pepitas, and fresh parsley to brighten everything up. This dish is a tasty blend of sweet and salty, bursting with autumn flavors. Related post: Tasty Squash Recipes for Fall & Winter! Roasting buttercup squash makes it sweet and caramelized – exactly the kind of autumn vibe we’re going for here. Plus, buttercup squash is nutritious: it’s packed with vitamin A, vitamin C, fiber, and beta-carotene. In fact, roasting the seeds makes an amazing snack. And just like pumpkin, you can eat the seeds. It’s a sweeter squash that tastes somewhat similar to pumpkin. ![]() While it may not be as well-known as some other winter squashes, like butternut squash or acorn squash, it’s just as delicious! Who else is pumped that it’s squash season?!įirst off, let’s talk about buttercup squash. I mean, just look at those colors! They deserve all the heart eyes. This would be a perfect side dish for gatherings, especially during the holidays. It looks super fancy, but it’s surprisingly pretty simple to make! It’s both sweet and savory, studded with juicy pomegranate seeds, and unbelievably delicious. I present the most delectable autumn-inspired side dish of all time: baked buttercup squash with goat cheese! ![]()
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