During the fall month’s I love to try out different types of warm recipes. Squash is a great side dish to any meal and I recently discovered there are multiple types of squash.
Butternut,Buttercup, Spaghetti,Delicata,Acorn,Kabocha,Calabaza
During the Fall and Winter months there is a variety of squashes to choose from.
I usually make butternut squash but after coming across a ButterCUP squash at the grocery store I figured I should try something new.
Buttercup Squash is an excellent source of fiber and nutrients and can easily be roasted, baked, mashed, or puréed.
All you need to do is…
- Slice the squash in half and spoon out the seeds
- Drizzle olive oil + Salt and pepper on the inside of the the cut halves and lay skin side down on a pan
- Pre-heat over to 375 and bake for 30-35 minutes
- Spoon out filling which is like a mashed potato consistency and add butter and a sprinkle of cinnamon
What I liked about this squash was the consistency. When I scooped the cooked insides out it was exactly like a mashed potato – no mashing on my part it was already soft and easily spoonable.
Cinnamon is optional, but it tasted awesome with the salt and pepper. I will definitely make this again!
