![]() Black Bean and Butternut Squash Chili from Supper for a Steal.Quick Pumpkin Butter from Shockingly Delicious.Pumpkin Hummus with Spiced Lamb from girlichef.Butternut Squash and Couscous Patties-Indian Inspired from Soni’s Food.Vegan Pumpkin Scones with Maple Nutmeg Icing from Killer Bunnies, Inc.Pumpkin Sweet Rolls from Basic N Delicious.Maple Butternut Squash Donuts from Mess Makes Food.How about more winter squash recipes? Check out these from Sunday Supper bloggers: Recipe adapted from one in the Southern Living 1985 Annual Recipes cookbook (out of print). Buttercup squash is baked, mashed and cooked in a skillet with bacon and onion. Big thanks to the very talented Heather at girlichef for hosting this Squashin’ Winter event.Ī recipe for skillet buttercup squash with bacon. If you want to know what to cook with many of the varieties, scroll down to find a list and links to recipes by Sunday Supper bloggers. Long ago it seemed only pumpkin, butternut, and acorn squash could be found at regular grocery stores. Which winter squashes do you cook? There are so many varieties available these days. I’ll have to see what inspires me and go from there. It was time to expand again and so I chose butternut. ![]() Then this year I discovered calabaza and made Candied Pumpkin. My go-to recipes were Baked Acorn Squash and Butternut Squash Soup. My winter squash cooking only recently expanded. Stir in crispy bacon and you have a savory side dish that goes splendidly with ham, pork, turkey, and chicken. Mash it up and add it to a skillet of onions softened in bacon fat. Bake it with a little water until tender. Once you cut through it, the rest is easy. The most important thing is to have a big, heavy-duty knife. I would compare the density to acorn squash. It is not quite as hard as butternut squash though. It is the first step in making skillet buttercup squash with bacon.īuttercup squash can be tough to cut. Baking softens winter squash to be used in so many ways. Winter squash can be comforting, warming, and filling. It is time to warm up from the inside as the frosty chill arrives. Soon the landscape will be grey-brown empty trees speckled with an occasional evergreen. A cold wind blows the remaining leaves from the trees. Winter is still a few weeks away and yet the season is showing its signs. Here’s how to make the rest of the casserole.The first freeze came early. For the savory winter squash casserole, I used olive oil, parsley and a small amount of manchego cheese for the bread crumbs. You can add sugar for a sweet topping or herbs for a savory one. It’s just a matter of breaking part of the loaf into smaller pieces and whirling them in a food processor with some olive oil or butter. While the squash is roasting you can cook the onions and make the fresh bread crumbs.įresh bread crumbs have rapidly become my “go to” topping. Remove from oven and when cool enough to handle, scrape the squash into a large bowl. Bake in a 350☏ oven for 30 minutes or so or until the squash is tender. To roast the squash, cut it in half and scrape out the seed and the fibers, then cut the squash into manageable pieces. I had to force myself to stop eating it, that’s how good it is. There’s sweetness from the squash, onions and hazelnuts coupled with the savory taste of thyme and grated manchego cheese topped with crunchy bread crumbs made from day old bread. I made substitutions, of course ( I’ve yet to see pecans in Spain… Update: no longer true in 2020) and was totally satisfied with how the dish turned out. The inspiration for this casserole came from Sugar & Spice by Celeste. Rick thought it was plenty sweet without added fruit so it worked out. My original plan called for the some raisins, but I forgot to add them. To me, it smelled like pumpkin but tasted kind of mild and sweet like butternut squash. Which makes me wonder if I could make noodles if I bought a piece cut the long way. I noticed when I roasted it that the flesh of the squash was stringy, similar to spaghetti squash. The lady said it was “ calabaza” which means “pumpkin” but seems to encompass any winter squash including butternut. It was already cut in half when I bought it at the Farmer’s Market. I’m not sure what variety of squash I used. It’s called Savory Winter Squash Casserole in order to distinguish it from the typically sweet dishes served over the holidays. Here is a delicious side dish that is loaded with fall flavors.
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