10/13/2023 0 Comments Buttercup squash cooking timeNettie’s Blueberry Skillet Cake has been featured in Taste Of Home Magazine and her Peach Raspberry Pie has won awards! She was born and raised in Southern California and now calls New England her home, where she lives with her husband and two children. This delicious winter squash is not to be confused with butternut squash. She loves creating easy recipes that don’t call for a lot of unknown ingredients. Learn how to cut, seed and chop buttercup squash. Nettie Moore is the cook, baker, photographer, and designer behind Moore or Less Cooking Food Blog. More Squash recipes: Stuffed Squash Blossoms Butternut Squash Side Dish Sausage Stuffed Butternut Squash Roasted Butternut Squash How to Cook Acorn Squashīe sure to follow me on Instagram and tag #mooreorlesscooking so I can see all the wonderful recipes that YOU make from this site! After scooping all “meat”, gently place the lid back on top to keep warm. Leave a half-inch along the bottom Gently using a soup spoon scoop the ” meaty ” part of the squash and melted butter and molasses and sugar. In ungreased shallow baking pan, place pieces, cut sides down. Dice the squash into large bite-size chunks and place in an oven dish. Remove the seeds from the middle of the squash and peel off the skin (or not, if you prefer). Recipe Comments Baked Buttercup Squash You may need to go to a local farmers market during the fall season in order to find a buttercup squash. While squash is baking, heat olive oil in a large frying pan. Pre-heat the oven to 375-400F/190-200C (can vary temp to suit whatever else you are cooking). This squash is available year round, but best during August to October. In a microwave, cook for approximately 20 minutes in a dish with a loose cover of plastic wrap. Keep in mind that hollow squashes, like pumpkins, can look deceivingly large they yield much less flesh than a solid squash of the same size. The seeds and fibrous material are small in amount, leaving a thick orange flesh. Choose one that feels heavy for its size, and store it in a place that is dark, dry, ventilated, and cool (cellar temperature, about 50-55☏) until you want to use it. Cover the dish and bake for 1/2 to 3/4 hour at 375 degrees. 1-whole raw, 2-seed removed, 3-baked, 4-peeled. Use a potholder or towel and carefully take off the top of the squash, scrape top and bottom carefully not going too deep and cutting through. Place buttercup squash on a lined baking tray and bake for 45 minutes. Place the squash with the skin side down in a dish with 1/2 inch of water. Carefully remove foil, be careful of steam released when taking the cover off the top.
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