Buttercup Squash Simplified

Hello my friends, it’s been a while since I wrote in my blog. Life has been crazy, although I know I don’t have to tell any of you that! You’re living it, too. I wanted to post this squash suggestion before Thanksgiving, but since I was unable to do so, I will do it before Christmas.

For many years I have loved fresh squash, but I dreaded trying to deal with that tough skin. I was prone to accidental cuts and bruises when the squash developed a mind of it’s own. I thought to myself, there has to be another way to skin a squash. Turns out, I was looking at it all wrong.

Winter squash is hard shelled and tough to skin. This Buttercup is no exception.

I decided that it wasn’t my best move to try and peel the squash, but I could cut it in half, since it’s usually hollow in the center.

A large sharp knife makes quick work of the stubborn squash.

Once I’ve cut it in half, I scoop out all the seeds and stringy stuff. I know there is probably a correct name for it, but it’s always been stringy stuff to me.

You can save the seeds to roast later, just like you would pumpkin seeds. I also recently learned that you can actually eat the outside of the squash, as well. But, I’ve not transitioned to that yet.

Adding maple syrup, brown sugar, cinnamon, or pumpkin spices will make the squash even tastier.

I add maple syrup to my squash halves, then a touch of either cinnamon, pumpkin, or allspice to add more flavor. Then microwave for a few minutes at a time, checking the flesh to see if it has softened. You can scoop out some of the softened squash and put the rest back in the microwave for a few more minutes, or just put the whole thing back in until most of the squash is cooked to taste.

Once the squash is cooked, I scoop it into a bowl and mash it, mixing in my spice and sweetener. Leftovers can be frozen or stored in the refrigerator.

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