![]() ![]() Return the hot squash to the pan and add the. Heat oven to 350 degrees, cut squash in half, scoop out seeds and place face down on baking sheet or dish. Top with optional croutons, and you have yourself a delightful, flavorful meal, side dish, or snack.įor our local readers, you can get buttercup squash at our farm stand–yay! We don’t grow winter squash at our farm, but we do source it from friends and farmers Butch and Carol Zandstra from Zandstra Farms in Lowell, Indiana. Cut the squash into chunks and cook in boiling, salted water or steam until tender. We drizzle it all with a simple housemade balsamic vinaigrette (the same dressing we use in our Roasted Beet and Goat Cheese Salad). Line a large baking sheet with parchment paper. Blue cheese adds a sharp saltiness, the craisins a tart sweetness, and the roasted squash the comfort of fall. Slice off small portions of top and bottom of the squash so that it sits flat on a cutting board. We use our seasonal salad mix for the base, but you could easily use salad spinach or salad kale. But, because we like to eat greens whenever possible, we took this to the next level and created our Roasted Buttercup Squash Salad! To finish the flavor profile, we tossed the still-hot roasted squash with fresh thyme.Īt this point, you could simply eat the roasted buttercup squash slices as they are. We drizzled maple syrup and olive oil over squash slices, sprinkled with salt and pepper, then roasted at 425 F for around 20 minutes, until the squash was tender and starting to caramelize. Like all winter squash, the buttercup squash develops flavor through roasting, so I started there. #Buttercup squash recipes how to#I didn’t know how to answer this, so I did some research and started playing. ![]() I created our Roasted Buttercup Squash Salad because of a common question I’m hearing this fall: ![]()
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