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Roasted Buttercup Squash
The secret here is baking the squash cut-side down in a shallow water bath first. This creates steam, ensuring the dense flesh becomes incredibly tender before it even sees a glaze. Once softened, you'll flip the quarters and fill the cavities with butter, salt, and black pepper for a rich, savory finish. It makes a wonderful side for hearty cold-weather meals like roasted meats or stews. The bright orange flesh offers a creamy texture and a sweet, nutty flavor that pairs beautifully with cozy autumn dinners.
Equipment
- Oven
- Baking sheet
Ingredients
- 1 LARGE BUTTERCUP SQUASH (3 POUNDS), CUT INTO QUARTERS AND SEEDED
- 4 teaspoons BUTTER OR MARGARINE
- TEASPOON SALT
- PINCH GROUND BLACK PEPPER
Instructions
- 1Preheat the oven to 400°F. Arrange the seeded buttercup squash quarters cut-side down in a 15.5 by 10.5-inch jelly-roll pan.
- 2Pour a quarter inch of water into the bottom of the pan. This water bath creates steam to soften the tough flesh. Roast for 45 minutes.
- 3Carefully flip the squash pieces so the cut sides face up. Divide the butter, salt, and black pepper evenly among the four cavities.
- 4Return the pan to the oven and roast for about 15 more minutes until the flesh is very tender.
Notes
- Prep: Use a sharp, heavy chef's knife to carefully halve and quarter the squash, as the raw skin is quite tough.
- Storage: Keeps in the fridge for up to 4 days in an airtight container.
- Reheat: Warm gently in the oven or microwave until the butter melts again.