Easy Mash Buttercup Squash

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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 purΓ©ed.

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!


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