I guess it's the season for winter squash. My CSA gave me a Buttercup squash. Had no idea what it was or how to cook it. Now it's my new favorite!! It's so rich and delicious...you don't even need to add anything to it. But it's also tasty with my kale/tomato sauce on top :)
Thanks to Amy Dicks on Facebook for the cooking suggestion....so this isn't really a recipe, but if you've always wanted to know how to roast it, here it is!
Roasted Butternut Squash with Kale/Tomato sauce:
(serves 2-3 as an entree)
1 medium buttercup squash, washed
Kale/tomato sauce found here, under Mix 'n mashed potatoes
To roast the squash: Cut the squash in half (be very careful with the knife). Scoop out all the seeds and fibers. (optional: sprinkle with salt) Turn upside down onto a cookie sheet with tinfoil. Poke a few knife holes into the top of each side. Roast at 375 degrees for about 40 minutes, or until a knife goes in pretty easily. Turn right side up and put on a plate. You can slice off any little pieces of skin that are bumpy, (see the picture on right). Spoon the sauce into the cavity. You CAN eat the skin too...it's quite good!