(And, if you happen to be in the Berkshires, come down to the Chef’s Shop on Saturday and say hello! I’ll be there from 1 to 4, and there will be lots of snacks, books, and fun to be had by all. I hope the holiday is filled with what you love, whether it’s matzo, ham, or dirty knees from the garden.
Roasting buttercup squash skin#
All of these three squashed have edible skin, and the coconut milk soaked into the skin is especially wonderful. This method of roasting wedges in coconut milk makes magic with either of them, and I’d guess it would be pretty lovely with a delicata as well. I also seem to blush at the mention of its slightly larger, wetter fleshed cousin, the kabocha squash. Not butternut, mind you, but buttercup, the fat green globe with thick orange flesh. I’m going to give winter squash another try, because it seems that I have fallen in love with the buttercup squash. And every year, looking at the weedy mess that it is the October garden, I think, thank you for this. I may have voracious tomatoes next to sad, spindly broccoli. Every year, some crops work and some don’t. But I think what I love most about the garden is that it forgives me. I’ve had limited success growing winter squash in the past (but then, I’ve had limited success growing a number of things). I’m hoping to come out of this weekend with much dirtier knees than I started with. But in the midst of it all, my hope is to celebrate in the garden, and to give those seeds and asparagus crowns and seed potatoes the attention they deserve. Then on Sunday, I’m sure we’ll find some activity that involves the girls looking for eggs in a lawn and eating candy for lunch. My mother’s making matzo ball soup, a chicken, and a few necessary ritual condiments and side dishes. Tonight we’re having a little seder at home. The green shoots, the smell of mud, the feeling that we all have a chance to come back, new, reborn in some way after the long winter, winter coats off and faces turned toward the sun–that gets me going. I’ve talked about our holiday mish-mash around here a bit, how Jewish food seems to come together with sparkly Christian rituals (I’m talking latkes while we decorate the Christmas tree), but for me, Passover and Easter have always come under the glorious and celebratory umbrella of SPRING. Creamy Vegan Butternut Squash Linguine with Fried Sage by Cookie and Kate. Butternut Squash Soup by Love and Lemons. Vegan Butternut Squash Curry with Spinach by Healthy Nibbles. Roasted Butternut Squash Fall Kale Salad. There are seed potatoes coming too, and I’ve got my seeds, patiently waiting in a box until I have an afternoon to get out there and put them in the ground. Maple Curry Roasted Brussels Sprouts, Butternut Squash and Apples. Finally, after years and years of saying I’ll do it next year, those crowns are going in.
And I swear, the moment it gets here, I’m going to drop all this cooking, pick up the shovel, and dig a really deep hole for those little asparagus crowns winging their way to me. Reduce oven temp to 325° F and bake for another 10 minutes.This morning, I woke up to an email from Johnny’s seeds telling me that my package had shipped.
Remove from oven and top the halves with butter, brown sugar, chopped pecans, and cinnamon. Bake at 375° F for about 30 minutes, or until tender. Lay the squash halves (see prep above) cut side down in the dish. A simple recipe is to pour 4 ounces of water into a baking dish with sides.
Roasting buttercup squash how to#
How to Use: Either steaming or baking will bring out the sweetness of and add moistness to the flesh. A buttercup squash can be prepped for cooking by washing and then patting it dry, splitting it in half lengthwise through the stem, and using a large spoon to scrape the seeds and stringy pulp from the seed cavity. Prep: Peeling the squash is challenging but, fortunately, it’s not necessary to do. Selecting a Good One: Choose one that feels heavy for its size and has a rind that is deeply colored. Description: Not phallus-shaped like it’s more familiar cousin, the butternut squash, the squat buttercup resembles an upside-down acorn with an undersized cap.įlavor Profile: The flavor of the flesh is sweet and nutty, with a creamy consistency more like that of a baked sweet potato than a pumpkin.
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