![]() ![]() Remove the seeds and set aside if you want to roast them another time. Once you pull the squash out of the oven, you will want to let it cool off for a good 30 minutes before slicing it open.Īnd once you slice it open, let it cool off further before handling. ![]() If the fork slides all the way in, it’s time to pull it out!įor small squashes, such as acorn or delicata, an hour might be all it needs.įor larger squashes, like a butternut or a buttercup, you might need up to 2 hours of bake time to cook it all the way through. Once the squash is clean, put it in the oven (even if it’s still preheating), and set a timer for 1 hour.Īfter an hour, see how soft the squash is by pressing on the skin with a fork or knife. Wash the squash off with a brush and water. Turn the oven on to 350 degrees and put a baking sheet on the bottom rack of the oven to catch any squash drippings. Oven Roasted Buttercup Squash Directions: Just pick a nice, cool fall day when you can open the house up and don’t mind running the oven for an hour or two. It takes some time to roast squash in the oven, but the flavor is totally worth it! I’m always afraid my knife is going to slip and take off one of my fingers! Plus it’s so hard to cut up raw squash, especially when they are really large.Īnd some of the buttercup squashes I get from the farmer down the road are large and very odd shaped. I just like the roasted flavor better than say Instant Pot cooked squash.Ĭooking a squash in an Instant Pot might be fast, but the texture comes out kind of watery. Pumpkin, butternut, acorn, spaghetti, buttercup, delicata – if it’s a squash, this is pretty much how I cook them if I’m not in a hurry. I actually use this method for almost all my squash since it’s so easy. ![]() How to Roast Buttercup Squash in the Oven If you are having a hard time finding buttercup squash though, don’t worry, you can use pumpkin, butternut, or acorn squash in this recipe instead! I enjoy making casseroles and soup from it, but it’s also great to eat roasted with butter on it!īesides the farm down the road, I have also seen this type of squash at Whole Foods. It’s a great hearty textured squash with a nice sweet flavor. If you have never tried it, you have got to find some to try! One of my new favorite squashes that I discovered through a local farmer is buttercup squash. However, pumpkin isn’t the only great squash available in the fall.
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