Roasted Buttercup Squash

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When it comes to these cutie and delicious winter squashes I like to play it safe for the sake of my hands.  You all know what I am talking about, they can be tough to cut without feeling a slight panic that you might potentially cut your hand off!  This is a simple side dish recipe that can be served with any dinner, or even as a mid-afternoon/late lunch snack!  

 

The recipe serves 4 wedges of squash.

 

Ingredients:

 

• 1 buttercup squash, cut into from the top to gut the seeds, and a small slice to the bottom to keep it flat when roasting whole.

• 1 Teaspoon salt

• 2 Tablespoons olive oil

 

Toppings:

• 2 Tablespoons of your favorite granola. Granola is my favorite topper for savory bites!

• 1 small ball Burrata cheese, smashed with a spoon, seasoned with sea salt and black pepper.

• Heavy drizzle of balsamic vinegar and good olive oil

• Pinch of chile flakes

• Small handful of micro radish greens, dressed with a touch of lemon juice and olive oil

 

Method:

Roast squash for an hour & 15 minutes in a 375 degree oven, drizzled with olive oil, and wrapped in foil. Once the squash is tender, pull from oven and take out of foil, gently cut in fourths. 

 

Top with all of your toppings, leaving the radish micros for last!

 

Check it, I am not here to always give you the most glamorous of recipes, my food is meant to be approachable for the home cook, and deliciously feature the ingredients we grow in a way that they shine! 

 

Enjoy the seasons flavors!