Best Roasted Buttercup Squash Recipes
ROASTED BUTTERCUP SQUASH
Buttercup squash turns sweet and creamy when roasted. You can find it at your supermarket and local farmers markets during September and October. If it's not available, you can substitute kabocha, red kuri or butternut varieties.
Provided by Food Network Kitchen
Categories side-dish
Time 50m
Yield 4 servings
Number Of Ingredients 3
Steps:
- Position an oven rack in the center of the oven and preheat to 425 degrees F.
- Toss the squash with the oil, 2 teaspoons salt and 1/4 teaspoon pepper on a rimmed baking sheet until completely coated. Roast, tossing once halfway through, until the squash is tender and browned on the edges, 35 to 45 minutes.
ROASTED BUTTERCUP SQUASH GLAZED WITH BALSAMIC AGAVE NECTAR
Not only healthy but delicious and a great accompaniment for a main meal or for your holiday table. I also love eating this on it's own as a light lunch in which case I sometimes omit the butter (good without it too).
Provided by ForeverMama
Categories Vegetable
Time 40m
Yield 4-5 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees Fahrenheit.
- Grease a roasting pan or cookie sheet (with rims) with oil spray or olive oil.
- Cut top and bottom end from butternut squash. Place flat end (that you've cut) of squash on cutting board and cut in half top to bottom.
- With a spoon, scrape seeds out as well as webby silk, making sure that inside of squash is clean and void of all seeds and silk. Cut the squash in half-moon slices about 1" wide, keeping cut slices to the same thickness.
- Place squash on roasting pan on their sides (pulp side down). Spacing slices evenly.
- Mix together Agave nectar, balsamic vinegar and melted butter. Brush buttercup slices evenly. Note that only about half or less of the amount will be used. Reserve remaining balsamic/agave nectar.
- Roast squash for approximately 15 minutes. Turn slices over to opposite side. Brush with remaining balsamic agave nectar. Roast 15 - 20 minutes more or until squash pierces easily with fork and is cooked through.
- Season with ground black pepper and sea salt to taste. Serve while hot.
Nutrition Facts : Calories 61.5, Fat 5.8, SaturatedFat 3.6, Cholesterol 15.3, Sodium 53.5, Carbohydrate 2, Sugar 1.8, Protein 0.1
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