Interested in our conversation, he and I started talking about squash and recipes. "Have you ever had a buttercup squash?" he said.
"No," I replied, "I don't think I've ever seen one."
"Come with me," he said.
Its interesting looking for sure
This is definitely "fork tender"
If you can find one, I definitely invite you to try it to see what we're all fussing about, as it is super simple to make: just put it in the oven, let it bake, and then cut it open and scrape out the insides. It would be perfect for a creamy, cheesy risotto to balance out the sweetness. It would also make a wonderful side dish mashed or puréed and topped with a bit of butter. Another idea, which is what I immediately thought to do with it, was to turn it into a muffins. With the Thanksgiving holiday coming up, these treats would be a great item to tide over hungry tummies until the main meal. They would also be good as a post-holiday brunch side served with fluffy scrambled eggs and plenty of orange juice and coffee. Although I made them with the buttercup squash, they can also be made with regular, un-sweetened pumpkin.
Serving Size: Makes 12
Prep Time: 40 minutes, minus time to cook squash (if using)
1 1/2 c. flour
1 c. white sugar
1/2 c. light brown sugar
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. ground ginger
1/4 tsp. ground cloves
1 cup pumpkin or cooked buttercup squash*
2 eggs, lightly beaten
1/2 c. canola oil
1/3 c. water
1/2 c. chopped pecans (optional)
1 Tbsp. softened salted butter
2 tsp. high-quality maple syrup
Preheat the oven to 350 degrees Fahrenheit. Grease and flour muffin tins (alternatively, you can use muffin cups). Sift together the first nine ingredients (the dry ones). Whisk together the pumpkin, eggs, oil, and water (the wet ingredients) until smooth.
Pour the dry ingredients into the wet ones and combine until mixed together thoroughly. If using, stir in pecans. Spoon mixture into prepared muffin tins about 3/4 the way up the side. Put the pan in the oven to bake for 30 minutes, until a toothpick or knife inserted into the center of the muffins comes out cleanly.
Let the muffins sit for a few minutes to cool. While the muffins are cooling, beat together the butter and the maple syrup. Serve the muffins warm with the maple butter.
*If cooking buttercup squash to use in this dish, place it on a tray and put into a 350 degree Fahrenheit oven for 35-45 minutes, until cooked all the way through. Then, cut open the squash, discard the seeds, scrape out and mash the flesh to use in this recipe.
This entry will also be cross-posted at Blogher.