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There is a Fall chill in the air and so Friday night I had a craving for winter squash. I'd been trying to resist picking one for a week or more and instead enjoy the tomatoes we're still getting for a few more weeks. I finally succumbed and picked a Buttercup Squash for dinner last night. I choose this one because it looked like someone else was starting to nibble on it.
Inside it was dense, orange and wonderful. We scooped out the seeds. We baked it for about 45 minutes in the oven, topped it with nutmeg and butter and enjoyed it. The flesh almost melts in your mouth. No photos of it baked, we sat down and ate it too quickly.
Inside it was dense, orange and wonderful. We scooped out the seeds. We baked it for about 45 minutes in the oven, topped it with nutmeg and butter and enjoyed it. The flesh almost melts in your mouth. No photos of it baked, we sat down and ate it too quickly.
5 comments:
I almost welcome the cool weather, as it gives us an excuse to eat comfort foods. I've already gone through one large butternut squash, and I'm just about ready to treat myself to another!
It looks delicious. I am still trying to hold off, I'm not ready to welcome fall yet!
It's such a distinctive shape. I bet it was good.
I hope my butternut makes it. It is the one left that the groundhog didn't eat. It is probably about a week away from being done.
I'm sad to see summer ending, but so happy to see the winter squashes! I baked a little sweet dumpling squash today---sliced the top off, stuffed it with several fresh leaves of sage and olive oil, put the top back on and baked it. It was so yummy.
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