I used to think delicata squash was my favorite (and I do still love this creamy delicata squash soup) but I think when it comes to roasting, buttercup has moved into first place. It’s also light in texture and not heavy at all like butternut or sweet potatoes can tend towards. Turn the oven to broil for 2 minutes, until just browned on top. Once you remove your roasting pan from the oven, remove squash from the pan and place on a plate or in a serving dish. Sprinkle 1/4 cup Parmesan cheese over the top and bake at 400 degrees F for about 15 minutes. Then, roast at 425 degrees F for 25-30 minutes, until nice and caramelized. The squash sort of melts in your mouth with each bite. Prepare the mashed butternut squash as directed (adding the Parmesan), then transfer it to a small, lightly oiled baking dish. The result is one of the simplest fall side dishes yet it’s packed with so much delicious flavor. Place in a preheated oven at 400 degrees for an hour to an hour. If you happen to have an acorn squash on hand instead of buttercup, this maple baked white acorn squash recipe is very similar and incredibly delicious too! Place Top back on squash, completely cover with foil, and place on a foil-lined baking sheet. Starting at the stem thats in the middle of the light blue 'cup' on the squash, cut the squash in half. This softens the squash slightly to make it much easier to cut. The roasted buttercup squash will be golden brown and crispy on the edges and the flesh will be tender and starting to caramelize from the natural sugars in the squash and the maple syrup on top. Set the whole squash on a paper towel and microwave for 3 minutes. Remove the baking sheet, gently flip each piece over and brush or drizzle the remaining olive oil and maple syrup on top. Season with salt and pepper and roast for 20 minutes. You can also use a brush to brush it on each piece of squash to really ensure even coverage. Drizzle half the olive oil and maple syrup on top of the squash.
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