Saturday, September 22, 2012

Baked sweet buttercup squash


My new favorite is buttercup squash (the strange little green ones in front of the butternut squash among my new stash of winter squash here), none of the stringiness of the other squashes, and ten times the flavor of a butternut squash. Amazingly sweet, without any maple syrup added.
There is one caveat, its juices are extremely sticky and not washable from your hands. When they dry they peel off in one sheet. Very interesting.


Cut squash in half, remove seeds, place cut side-down onto a baking sheet. Bake for an hour in a 400F preheated oven. So delicious!

Happy first day of autumn to everyone! It is my favorite season :-)

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