![]() These may be prepared ahead and refrigerated until ready to heat and serve. Just before serving, heat on a buttered tray in preheated 350℉ (180℃) oven for 10 to 15 minutes. Squeeze through a piping bag (or substitute, such as a plastic bag with the corner cut off) and mound onto the apple slices. Whip the mashed squash with approximately ¼ cup of butter, several dashes of nutmeg, and salt to taste and about ¼ cup of maple syrup (depending on the dryness of the squash) in order to achieve a consistency that will hold its shape. Steam until the flesh is soft, while the outer shell remains somewhat firm.Ĭool slightly and scoop out flesh and mash discard the skin. Slice the apples into approximately ¼ inch (7mm) thick slices and spread them on a buttered tray.Ĭut an unpeeled medium buttercup squash into eight pieces with a cleaver or chefs knife. Cool and leave in syrup for at least one hour or refrigerate overnight. In a small pot, heat maple syrup, but be careful not to boil blanch cranberries in the maple syrup. Brush the apple slices with some lemon juice to avoid discoloration as well. You should definitely add this sweet variety of winter squash to your list of fall veggies to enjoy.Ĭortland apples are preferred because they don't discolor as quickly as other varieties. You can find buttercup at larger grocery stores and farmers' markets all over. This fall, take a look for this sweet little vegetable you haven't been showing enough love: the buttercup squash.īuttercup squash is roughly the same in size and shape as a small pumpkin, but instead of orange, it has a green skin that might remind you of acorn squash. Roasted squash are perfect as a side either as they are, or mixed into salads like my kabocha squash salad.If buttercup squash is unfamiliar, it's time to expand your winter squash favorites. ![]()
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