#Roasted buttercup squash recipe skin#

Sprinkle with salt and pepper, then toss to coat. Drizzle olive oil, balsamic vinegar and honey over the squash. Lay in a single layer on a large baking sheet. Slice the squash into similar size wedges. They make a great snack and taste like kettle corn! Scoop out the seeds and strands with a spoon. I like to set them aside and make Caramelized Roasted Squash Seeds. Remove squash from oven and test for doneness, lift lid, piercing the flesh with fork. To prepare the buttercup squash, cut off the top and bottom and then cut it in half. Wrap squash completely in aluminum foil, place on prepared baking sheet and bake for 45-1 hour. The deeper the orange color, the higher the beta carotene content, which is converted into vitamin A in the body and is essential for skin, vision and bone development. The outside is a dark green but the inside has yellow-orange flesh and is perfect for roasting as a side dish.īuttercup squash is a winter squash which are a good source of fiber, potassium, niacin, iron and beta carotene. (Buttercup squash are very similar but have a flatter top.) Along with acorn and delicata squash, these varieties are excellent options for this recipe as. Heat the remaining 2 teaspoons oil in a small skillet over medium heat. Roast, stirring occasionally, until tender throughout and lightly browned, 30 to 45 minutes (depending on the variety of squash). When we spotted this squat little green pumpkin at a vegetable stand, I was shocked to learn that it is actually a buttercup squash. Toss squash with 4 teaspoons oil, salt and 1/4 teaspoon pepper.

It brings out the flavours and caramelizes the natural sugars in them. My favourite way to prepare root vegetables is to roast them, even if I’m using them in another dish. Great seasonal dishes like Cheesy Baked Spaghetti Squash, Savoury Stuffed Acorn Squash and lots of Butternut Squash Soup (including variations with apple and carrot).

#Roasted buttercup squash recipe skin#

Scoop the flesh out of the skin of the squash and add to the soup pot. When squash is finished roasting, remove from the oven and let cool for 5 minutes so you can handle it. Cook for about 15 minutes or until potatoes are fork tender. I try to buy seasonal produce when I can, which means that right now we’re starting to get into squashes and root vegetables. Once boiling, cover and reduce heat to a simmer.