I like to call of myself an adventurous eater but, I am embarrassed to say, I have not ventured very far into the colorful world of squash. This fall and winter I have assigned myself a fun little challenge – try all of those bumpy, warty, unusual looking squash that I have shied away from in the past. I already know that I enjoy pumpkin, butternut, acorn and spaghetti squash and now thanks to my challenge I have a new favorite, buttercup squash. For those who enjoy botany here is a Wikipedia article that includes buttercup squash.
- Rinse the outside and then pop the whole squash into the microwave for a minute. This softens the skin and makes it easier to cut.
- Cut it in half horizontally and scoop out the seeds and stringy bits.
- Place both halves in a baking dish with about 3/4 of an inch of water in the bottom.
- Drizzle squash with some olive oil, about a tablespoon for each half and season with salt and pepper.
- Bake at 375 until the meat is soft enough to cut with a butter knife – around 45 minutes to an hour or more, depending on the size.