Buttercup Squash, How Do You Do?
Let me start by saying that the alternate title was 'Chins up, Buttercup' which is very representative of postpartum life. However, I figured it was a joke I made to myself and that most people wouldn't get it and that I should keep the main info traditional and readable. So do with it what you may. Ah, I like the second chubby title better now.
Onto the star of this recipe: the buttercup squash. I know, you most likely read it wrong a couple of times (it's butternut!) but no, there is such a thing as a buttercup squash. It is part of the Cucurbita maxima variety of squashes, and is defined by its sweet, iridescent orange skin (don't let google auto-correct you to butternut, they taste and look incredibly different!).
For someone who is as Autumn-obsessed as I am, I was very surprised I hadn’t come around to preparing a buttercup squash yet. First of all, most adorable name. Secondly, Shrek-like looks- also a highly positive point. I served it with a nice grilled cod, over a couscous, basically only missing edible flowers to blend all seasons on my plate. My final verdict? So far, it was my least favourite squash to serve- it was very sweet and had a strong taste which overpowered the simple ingredients from the fish’s light vegetable salsa. However, I’d be happy to try it out in a soup and let it be the one and only star. Also, every single human being has a different palette, so do try it and see for yourself, it's never a bad thing to try a new vegetable! Unless it's something like cassava/yuca which contains cyanide and you best believe you most learn how to cook it properly to stay alive. But don't get me started on this, google it, nature is highly terrifying and so incredibly interesting.
This is a simple *yet stunning* way to roast it, as I said earlier I would love to create a nice cream soup out of it or even a puree for our daughter, but until next time buttercup, here's a classic and sweet roast idea!
You will need,
Buttercup squash (1)
Butter (2 tbsp- by now you know I always buy the herbs one)
Salt-pepper to balance out
Brown sugar (2 tbsp)
Optional: maple syrup instead of the sugar or a dash of nutmeg
A few steps,
1. Cut up the squash into small cubes whilst discarding the skin and the seeds (it is not like a sweet potato, once opened the squash is easy to slice through) and place on a baking tray.
2. Melt butter and pour over the cubes. Mix with your hands so all are coated.
3. Rub sugar on the cubes.
4. Add salt and pepper to balance out the sweetness (the fact that the butter I used is infused with herbs and garlic also helps!).
5. Cook at 375-400 degrees for approximately 40 minutes (they will start to caramelise, which is a perfect time to throw them over your starch of choice!)