I try to buy seasonal produce when I can, which means that right now we’re starting to get into squashes and root vegetables. Great seasonal dishes like Cheesy Baked Spaghetti Squash, Savoury Stuffed Acorn Squash and lots of Butternut Squash Soup (including variations with apple and carrot). My favourite way to prepare root vegetables is to roast them, even if I’m using them in another dish. It brings out the flavours and caramelizes the natural sugars in them.
When we spotted this squat little green pumpkin at a vegetable stand, I was shocked to learn that it is actually a buttercup squash. The outside is a dark green but the inside has yellow-orange flesh and is perfect for roasting as a side dish.
Buttercup squash is a winter squash which are a good source of fiber, potassium, niacin, iron and beta carotene. The deeper the orange color, the higher the beta carotene content, which is converted into vitamin A in the body and is essential for skin, vision and bone development.
To prepare the buttercup squash, cut off the top and bottom and then cut it in half.
Scoop out the seeds and strands with a spoon. I like to set them aside and make Caramelized Roasted Squash Seeds. They make a great snack and taste like kettle corn!
Slice the squash into similar size wedges.
Lay in a single layer on a large baking sheet. Drizzle olive oil, balsamic vinegar and honey over the squash. Sprinkle with salt and pepper, then toss to coat.
Roast at 400°F for 15 minutes. Flip the wedges, then roast for another 15 minutes.
Roasted buttercup squash is great as a side dish or add it into your favourite soups!