I’ll have to see what inspires me and go from there. It was time to expand again and so I chose butternut. Then this year I discovered calabaza and made Candied Pumpkin. My go-to recipes were Baked Acorn Squash and Butternut Squash Soup. My winter squash cooking only recently expanded. Stir in crispy bacon and you have a savory side dish that goes splendidly with ham, pork, turkey, and chicken. Mash it up and add it to a skillet of onions softened in bacon fat. Bake it with a little water until tender. Once you cut through it, the rest is easy. The most important thing is to have a big, heavy-duty knife.
I would compare the density to acorn squash. It is not quite as hard as butternut squash though. It is the first step in making skillet buttercup squash with bacon.īuttercup squash can be tough to cut. Baking softens winter squash to be used in so many ways. Winter squash can be comforting, warming, and filling. It is time to warm up from the inside as the frosty chill arrives. Soon the landscape will be grey-brown empty trees speckled with an occasional evergreen. A cold wind blows the remaining leaves from the trees. Winter is still a few weeks away and yet the season is showing its signs. Every recipe requires only a microwave and a few minutes of your time.The first freeze came early. This cookbook contains tips, shopping lists, and delicious recipes for eating in a more healthy way. (I'm going to try it with SF Maple syrup too.) I love it hot as a side, OR cold as a dessert. I use my stick blender to mash it, add the dip and salt, and it comes out like pudding. I pierce then nuke the squash for 15 min. If Walden Farms Zero Calorie Caramel Dip is available in your area, try mixing 1-2T of it with a mashed Buttercup Squash and add a little salt. I just read your Buttercup Squash recipe and thought you might want to try mine. Then you can use the rinds (shells) in a Chicken Broth and Squash Soup Recipe Our acorn squash recipe lets you use an oven - you just have to wait about an hour before it's ready.Īlso, note that you can add in Splenda brown sugar, but this more than doubles the carb count! If you used REAL brown sugar it would quadruple it! With this recipe, it's only about 9g of carbs, and you are getting 200% of your Vitamin A and 35% of your Vitamin C.
There is of course the oven alternative, if you don't want to use a microwave. My boyfriend mashes his all up together in the "cup" first to get it all mixed in well and then eats it like that. Even the basic, natural squash is VERY sweet and tasty. I like to eat the pieces as is, dipping them into the syrupy goo and then having some "fresh and syrup-free" at the end. When you're set, sprinkle some more cinnamon on top. You can always cook it for longer to soften it up. The key here is that you want the squash to be tender and soft. Our previous microwave took twice as long to cook the same things. Each microwave is very different so it's hard to say exactly how long it would take in yours - for example, our microwave seems to be super-powerful so we did 6 minutes at 70% and then another minute on full. Microwave covered for about 7 minutes on high. Add 1 Tbsp of the sugar-free maple syrup into each squash and mix that as well. Melt the butter, and put 1/2 Tbsp in each half of the buttercup squash. Score the inside of each half so it absorbs the liquids well. This recipe is super easy and very delicious.Ĭut the buttercup squash in half. ButterCUP squashes are short, green and roundish. Note that this is NOT a butterNUT squash!! Butternut squashes are long and yellow. It is VERY easy to scoop out, microwave, and enjoy in only 10 minutes! A buttercup squash is like an acorn squash - about cantaloupe sized, with sweet orange fruit.
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