Friday Flavor: ButterCUP squash

I don't know about you guys, but I cannot believe that Thanksgiving is just around the corner.  Next week?  What?!?  Just think of all the festivities that await - the family & friends, the delicious dinner, and all of those massive holiday sales! 

Kate the great is at it again with another delicious recipe, perfect for a T-day side dish!  And, with this one I won't have to fight with the butternut or worry about skinning my knuckles trying to peel it - yahoo!  Thanks for the recipe, Kate!  Can't wait to give it a try next week! 

the buttercup

So, Bird Day is right around the corner! Do you have your menu planned out? Or are have you been assigned a dish to bring to someone else’s house? Either way, today is less of a recipe and more of a concept. Today, I introduce you to butterCUP squash. No, that’s not a typo. It’s not butterNUT, it’s butterCUP. And, it’s delicious!

For decades now the go-to Thanksgiving squash has been the butternut. Oddly shaped, mildly flavored and downright dangerous to peel, seed and chop, this squash needs lots of doctoring with butter, salt, pepper, brown sugar, marshmallows, whatever, before it’s ready to hit the Thanksgiving table. I don’t get it? Why all the fuss when there is a far better alternative sitting right there next to it at the market? The buttercup squash on the other hand, is simple to prepare and requires only the most minimal additions to bring out its naturally sweet flavor.

Select one that feels heavy for its size, cut in half, scoop out the seeds and place on a cookie sheet, face up. Drizzle with olive oil, salt and pepper and roast at 425 degrees for about 45-60 minutes or until you can easily stick a knife into the flesh. Remove from oven, let cool for a bit and scoop out the flesh. Taste and add a little more salt, pepper and butter IF necessary. And there you go!
Happy Thanksgiving, Perfect Peachers!

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Happy Friday ~ Have a lovely weekend!