Dan here today. Our CSA has exposed us to a variety of different types of winter squash, including Norbert and some other kind of squash that I forget the name of but is supposed to be sweet. Probably our favorite kind so far, however, has been the buttercup squash. It looks a little like a younger, smaller cousin of the Queensland blue, and roasted in the oven with a little agave nectar, salt, and pepper, it was deliciously sweet and tender. It was a big squash, but we probably ate half of it in one serving, and Beth enjoyed the leftovers for several days afterwards. I’ll have to keep an eye out for it the next time I go to the store, although unfortunately, I don’t think it’s a kind of squash they sell in the typical grocery. Anyway, here’s the recipe, such as it is:
1 buttercup squash, seeded and cut into slices about an inch thick
3 Tbsp agave nectar
salt and pepper to taste
1. Preheat oven to 400 deg F
2. Coat a rimmed baking sheet with cooking spray (two may be needed, depending on the size of the squash).
3. Arrange the squash in one layer on the baking sheet and drizzle with the agave. Season with salt and pepper.
4. Bake for about 30 minutes or until tender