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. Place the mixture into an 8.5 x 11-inch baking dish lined with parchment paper. Place cubed buttercup squash, sweet potatoes, olive oil, maple syrup, brown sugar, garlic powder, cinnamon, and salt and.
We drizzle it all with a simple housemade balsamic vinaigrette (the same dressing we use in our Roasted Beet and Goat Cheese Salad). Instructions Preheat the oven to 375 degrees F. Blue cheese adds a sharp saltiness, the craisins a tart sweetness, and the roasted squash the comfort of fall. We use our seasonal salad mix for the base, but you could easily use salad spinach or salad kale. Place the squash on a microwave-safe plate and cook it on high for 3 to 5 minutes to par-cook, or up to 10 minutes to fully cook. 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. This maple roasted buttercup squash is super easy and crazy flavorful.
Roasting squash is a terrific way to get it nice and flavorful. I created our Roasted Buttercup Squash Salad because of a common question I’m hearing this fall: 17 Best Buttercup Squash Recipes We Adore 1.
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