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!