Roasting buttercup squash how to#
Roasting buttercup squash cracker#

Spoiler alert – it’s unsurprisingly delicious and if you’re looking for the perfect fall recipe, you really need not look any further. It’s a fun pumpkin look-alike winter squash and I was curious how it’d fare when stuffed with a quintessential fall filling and roasted to golden perfection. This year, I chose red kuri squash for my yearly experiment. The year before was koginut squash featured in a wonderful fall salad.Īnd, let’s not forget the insanely delicious roasted buttercup squash also from the same year. Last year, I roasted sweet dumpling squash. You’d think I’d run out of options relatively quick but it seems like every year more and more varieties are becoming commonplace. In recent years, I’ve made it a point to try a new variety of winter squash each season. Red kuri squash is roasted until golden and caramelized then stuffed with a sausage, mushroom and apple filling that boasts big fall flavors in every bite. Buy one premade or make your own kind of like a cheesecake crust.This red kuri squash recipe brings the best the season has to offer to your plate.

Roasting buttercup squash cracker#

If I were to add a crust, I would do a graham cracker crust. Those are pretty darn good odds of knowing it’s delicious! I’ve had hundreds of folks make it, and I’ve only had one person who said it wasn’t as they expected. And, please don’t skip the step of adding the Dead Sea Granola. This buttercup squash mash could certainly become your more standard pie. Using freshly grate nutmeg added that hint of spice. I just wanted to taste the delicious sweet butttercup squash and not cinnamon. You can certainly give it a more Fall’ish taste with adding cinnamon. What makes this buttercup winter squash so delicious are just a few additional ingredients to create the creamy mash. So this roasted buttercup squash mash is like a ‘pie’ but you scoop it! Buttercup Winter Squash While I didn’t want to make a ‘standard’ pie with a crust, I did want to use a pie plate.

And, I did this after it had cooled somewhat. Removing it from the Dutch oven is tricky. It’s at least 45 minutes to an hour+ at a high oven temperature for this squash to be tender. So, my strategy is to cook the whole squash, steam it actually, in a large Dutch oven pot covered and in a hot oven. No way am I going to try to slice it in half or smaller pieces to cook. This buttercup squash’s exterior is like a dinosaur. There are various ways to cook squash, depending upon what kind of squash.įor some squash, you want to slice and remove the seeds, then bake, steam, boil, fry/saute’ (smaller pieces please) or roast.

Roasting buttercup squash how to#

And, they’re perfect for baking and mashing! How to Cook Buttercup Squash No wonder the Pilgrims loved them.īutterCUP, on the other hand, are green and turban-shaped. Think cranberries and butternut squash! Oh, yes!īutternut are cylindrical shaped and a tan color. However, if you’re looking for butterCUP, then here’s a great recipe!

Mashed Buttercup SquashīutterCUP is not to be confused with butterNUT. Things like acorn, buttercup, butternut, delicata, dumpling, hubbard, kabocha, pumpkin and spahgetti. And, there’s winter squash and summer squash. Now if you want butternut squash, but don’t want to go through the extra steps of buying the squash, peeling, cleaning, chopping, cooking, then take a look at this super easy butternut squash bread made with butternut squash soup! Sooooooooooooooo good! Squash Varieties No sense in risking cutting off a finger! I mean just knock on a buttercup squash and you’ll see that it’s mighty tough on the exterior! And, rather than trying to cut and slice that squash, I’m roasting it whole! But, wait, it’s healthy, so have a second helping! Roasted Buttercup Squash Recipes

Easy Roasted Buttercup Squash Mash is creamy, delicious and almost like eating a dessert.