Wednesday, October 26

hey, buttercup squash!

the first time i brought a winter squash home, i was pretty intimidated. they're hard, awkward, and can be unsightly. but i am here to tell you not to fret. with a little love, they are delicious and easy as i'll get out!

here's a recipe that any baby is surely gonna scarf down in 5 seconds flat. i make winter squash year round for the family. it has been staple in baby's diet. i don't add anything to it. but once in a while, before putting in the oven, i add a dab of butter, brown sugar, and pecans. with the sweet, it makes a decadent side or a delightful dessert.

you can substitute any kind of winter squash with this recipe. it is super, super simple. acorn, butternut, and delicata are delish.


1 large buttercup squash

preheat over to 425 degree fahrenheit.

prepare squash by rinsing. cut squash in half and scoop out seeds and fibers. place squash halves on to a ungreased baking pan.

bake for 30 to 45 minutes. squash is ready when fork tender. remove from over and let cool. you can peel and chop or eat right out of squash rind.

No comments:

Post a Comment

you might like these:

Related Posts Plugin for WordPress, Blogger...

if you like what you see, follow me!