Squash has been on our nightly menu plan for over a week now and it will continue for a while yet. We love squash...all types although this year was the first year I tried buttercup and crooked neck squash.
Last night was buttercup from our neighbors Brian and his father Larry who brought us some the other day.
Since I have not tried this variety before I had to look it up on the Internet. Finding a method that I thought would be tasty, I gave it a shot.
Cutting the buttercup in half with a sharp knife, the recipe suggested peeling the outer layer....
and clean out the seeds membrane (I used a melon scoop).
Adding about 1 inch of water in the bottom of a 9x13 inch cake pan, I turned the peeled and gutted squash upside down in the water. I placed the pan in a preheated 375 degree oven for approximately 30 minutes or until a fork can be easily pierced all the way through the squash.
Carefully placing the cooked squash on the dinner plate, I liberally spread butter and brown sugar over one whole side. Is this how you prepare yours? I would love to try different methods and recipes so please share!
Please remember to give your loved ones a hug!
Never had squash. Ever. Don't even think I can get it here....
ReplyDeleteSomething to try in a few weeks? What does it tast like? Is a sweet thing, because you have it for desert??
Hi Bianca, you might be able to get it there since your growing season is longer than ours.....I don't remember if I saw it when I was in Bakel visiting my relatives the last time. Squash doesn't have much taste on it own hence the butter and brown sugar. We don't eat it for dessert, it accompanies our main dinner meal as a side dish. If you can find it, give it a try! It is packed full of nutrients and antioxidants. Let me know if you try it!
DeleteSquash is a versatile food. There are summer squashes, like zucchini and yellow crook-neck, which have soft skins, and then there are winter squashes, like acorn, Hubbard, and pumpkin, which have hard skins.
DeleteBoth kinds can be eaten as a savory dish. I like to cook them with butter, salt, and pepper. However, both kinds can also be used in sweet desserts--summer squash in zucchini breads/cakes, and winter squash in pumpkin pies.
Years ago, we had neighbors from the Netherlands who celebrated Thanksgiving with us. They tasted pumpkin pie for the first time that year. The idea of pumpkin as a dessert was a bit unnerving for them, but they ended up loving it!
When you are touring the southern US, be sure to try pumpkin pie. You should also be able to find deep-fried zucchini--yum, yum!
I will look for them for sure. Nearby there's a great greengrocer with lots of special things, maybe he has them.
ReplyDeleteI thought due to the sugar that is was a desert.
Let you know when I have a go at one....
I usually serve mine with salt and pepper instead of brown sugar, but I prepare them much the same way as you did. I don't peel them, though, but just scoop the meaty part out from the shell after baking.
ReplyDeleteI usually don't peel them either but this specific recipe called for the squash to be peeled. I never thought of salt and pepper though! Will try it like that next time!
DeleteDebbie, I make stuffed zucchini and stuffed crooked neck squash a lot in the summer. It's delicious. If you want I can pm you the recipes. Lisa
ReplyDeleteWould love that Lisa, thank you!
DeleteI always enjoy various squashes. Thanks for linking up with Rural Thursday today!
ReplyDeleteHappy to linking up and thanks for stopping by Lisa!
DeleteMy new favorite winter squash is spaghetti squash, YUM! Your method of cooking the buttercup sounds good to me! :)
ReplyDeleteIt's funny, I grow an Italian heirloom zucchini called Ronde de Nice that looks just like the buttercup.
I actually think those ARE Ronde de Nice zucchini! I Googled buttercup squash and they are darker ouside and orange inside. I posted a recipe for stuffed Ronde de Nice on my blog last year. If you would like to look at it, here is the link.
ReplyDeletehttp://lazyjbarcfarm.blogspot.com/2011/07/stuffed-ronde-de-nice-zucchini.html
Really Candy? Wow, thanks! Shows how much I know about squash! LOL Thanks...off to check out your recipe! Thanks for the comment and for stopping by!
DeleteI've added butter and brown sugar and baked them right side up -- almost like a dessert! :)
ReplyDelete