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.

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.

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.

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.