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…

1. Slice the squash in half and spoon out the seeds
2. Drizzle olive oil + Salt and pepper on the inside of the the cut halves and lay skin side down on a pan
3. Pre-heat over to 375 and bake for 30-35 minutes
4. 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!