The squash skin should peel right off.Place flesh side down on jelly roll pan and roast for 40-50 minutes.Drizzle EVOO over squash pieces and sprinkle with salt & pepper.Cut squash in half, scooping out and discarding seeds, cut each half in half.If you are going to reheat pasta in the microwave add a little water to it so the sauce becomes creamy again.Recipe Girl has a delicious sounding Butternut Squash Risotto with Rosemary & Blue Cheese The Noshery cooked up a tasty looking Roasted Butternut Squash, Pear and Onions with Blue Cheese The girls actually asked for a second helping and thoroughly enjoyed the leftovers today for lunch. ![]() Well, lucky for me the sauce turned out to be delicious. Since my husband was still at work while I was cooking he would never have to know. If it totally sucked I would throw out the sauce and just dump a jar of Prego on top of my pasta. I figured there is no harm in turning one squash into a sauce to serve with pasta. Last night when I was looking at that squash and wondering how to use it for dinner I recalled the pumpkin pasta. I thought it was an interesting way to use pumpkin that wasn’t a pie, cheesecake, bars, or bread (all of which I love). Unfortunately I don’t recall where I read that but it stuck with me. Sometime I read a recipe somewhere using roasted pumpkin and turning into a creamy sauce to serve over pasta. Although it is delicious that way, I felt the squash deserved something a little more savory. I wanted to use this squash in a way that was different from roasting it with butter and brown sugar. My parents planted buttercup squash in their garden this year, and they brought me a couple when they came to help move us. ![]() Once thing that is great about fall is the rich comforting foods that I tend to crave. Last night the temperature actually fell into the 30 degree range –that is cold for September. This is one of those recipes that you’ll NEED in your recipe repertoire next time a winter squash shows up in your CSA basket.Here in Omaha the weather has started to cool down. Serve the Bacon-Roasted Buttercup Squash over Quinoa for a satisfying winter meal that is packed with flavor. All things work together for the good of your palate, and I guarantee, you’ll be giving thanks for this recipe! So I adapted my version of Bacon-Roasted Buttercup Squash from her recipe, and it is fantastic! I don’t think I’ll ever look for a different way of preparing winter squash again! The Rosemary Honey is what makes it so exquisite: the honey brings sweetness, the rosemary adds an herbal note, the tartness of the cider vinegar adds acidity that balances the sweetness of the honey, the pepper flakes bring a welcome zing of heat, and soy sauce contributes a meaty umami flavor. (Except…it would be missing…you know…bacon.)ĭrizzling the honey over the bacon-roasted squash, which I served over quinoa. ![]() You *could* omit the bacon, and it would be a delicious vegetarian recipe. I wish I could call this a vegetarian recipe, and it’s tempting to do so, but, you know…bacon. The insides looked, smelled, and tasted almost exactly like a butternut squash, so that’s how I decided to treat it when I went about deciding how to cook it. That’s why I neglected to take any pictures of it, before I prepared it. It’s shortish, somewhat squatty, and, let’s face it: not destined to win any Squash Beauty Contests. After less than a minute of googling winter squash pictures, there it was: the Buttercup Squash.īuttercup Squash looks a lot like a green acorn squash, with yellowish freckles. My CSA provided me with a winter squash that I’d never cooked with before, and quite honestly, didn’t know the name of. This recipe for Bacon-roasted Buttercup Squash with Rosemary Honey is your gateway dish into seeing winter squash as a source of delight, not duty.
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