Monday, October 12, 2009

Roasted Buttercup Squash

My family has always enjoyed roasted squash as a side dish, but its usually coated in butter and brown sugar. So the challenge was to provide added flavor to the squash(because that's what they are used to) without the fat. Buttercup squash is a sweet variety of squash so that was a good place to start. I made two glazes and this was the one my family all agreed was blog worthy.

Roasted Buttercup Squash

1 Buttercup squash - cut in half, seeded, and sliced into quarters
Pam - non-stick cooking spray
Dry roasted pumpkin seeds

Preheat the oven to 400 degrees F. Line a baking sheet with foil and spray with the non-stick cooking spray. Lightly spray the flesh of the squash and roast flesh side down for 15 minutes. Remove from the oven and flip so the other edge of the squash will become caramelized as it continues to roast for 15 minutes more. Remove the squash from the oven and flip it onto its skin. Brush a layer of the glaze onto the flesh and roast for 5-10 minutes more, or until tender. Sprinkle with pumpkin seeds and serve.

The Glaze

½ C Balsamic vinegar
1T Honey

In a small pan, simmer the balsamic and honey mixture until it is reduced by half (15 – 20 minutes).

Note: You will end up with leftover glaze and its great on veggies or greens. If you can't find buttercup squash, you could use Kabocha or acorn.


Meg said...

Fall is a wonderful time of the year...made even better with so many wonderful (and beautiful) kinds of squash to enjoy! In addition to the butternut squash soup, I am going to try this squash dish, too. I'm afraid we will turn into squash before the season is over! Yum! Thanks, Marcia.

Marcia said...

Meg, I'll let you know if and when you start looking like a squash if you'll do the same for me! Marcia :-)

Susan said...

Marcia, after seeing this photo, I almost couldn't wait until Saturday for our local farmers market. And now, thanks to you (and them!) I have just tasted my first buttercup squash! WOW!!! I LOVE its sweetness and rich, deep flavor! And I LOVE your recipe ! But I thought as long as the oven was on, I would also roast the butternut squash & sage leaves for your butternut squash soup. Unfortunately, I ate the sage leaves. (I LOVED them too!) Hugs & love to you and your sweet family!

Susan said...

P.S. I used a pomegranate balsamic vinegar for the glaze and really liked the hint of fruit with the roasted buttercup squash.