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COOK BUTTERCUP SQUASH FULL

Once you have the squash halved and seeded place it into a baking dish large enough to hold it.

Then I used a metal tablespoon to scoop out and discard the seeds and fibres in the centre. I took my sharpest knife and made a cut into one side of it by slamming the knife down onto it and then I banged the squash against the counter again and again, until the knife worked its way through the squash. I put it on a damp cloth on the cutting board so that it wouldn't roll.

Be really careful when you are doing this. Wipe your squash clean and then cut it in half through the middle.Preheat the oven to 180*C/350*F, gas mark 4.Stir in buttercup squash pieces, coconut milk, and kale and simmer another 5 minutes or until kale has just wilted.Simmer 20 minutes for best flavor and until reduced. Sprinkle in the remaining seasonings and stir in broth.Add the mirin and soy sauce to gently deglaze the pan and all the flavor bits.Lower heat to medium and add the red curry paste and brown sugar and continue to cook another 3-4 minutes, stirring constantly, until the paste has thickened into a dark brown paste.Then add in the grated ginger and garlic sauteing for another minute, or until fragrant. Add diced onions, chili pepper, and red peppers, cooking until tender. In a skillet, add coconut oil and warm over medium-high heat.Set aside.Ĭook rice according to package, set aside. Remove from oven and gently* spoon out about 1/2 cup of buttercup squash from each one. Turn upside on a baking sheet, place in oven, and roast about 40 minutes or until tender. Use 1 tbsp coconut oil to rub on the flesh of the squash. Cut off tops of buttercup squash and deseed.

Spices – curry powder, coriander, garam masala, cumin, turmeric, and chili powder.Ginger – freshly grated ginger is aromatic and adds a wonderful flavor to curry.You can also use jarred and minced garlic. Kale – Kale is hearty and holds up well to the thick sauce.Red peppers – Red peppers are sweeter, unlike green peppers which tend to be bitter.I like yellow onion in here because it is stronger to pair up with the curry flavors. Yellow onion – White onion would also work.If serving a family you can use 1 or 2 large buttercup squashes as serving bowls. Buttercup squash – For individual bowls, choose smaller squash.With each bite, scrap the side to grab a spoonful of squash with the curry. What’s really great is you can stop there or enjoy a self-made bowl or serving bowl (depending on size) filled with rice and this scrumptious buttercup squash curry, kale, and sweet red peppers. This will add a beautiful creamy texture and mild sweetness. Buttercup squash is creamier when cooked, which is absolutely perfect for this buttercup squash curry recipe and creamy soups even.Īfter roasting the squash for this savory buttercup recipe, spoon some chunks into the sauce. What is the difference between Butternut and Buttercup squash?īoth these winter squashes are tender and a bit sweet, with butternut squash leaning more on the sweeter side. It could be a fun way to have dessert together, as one buttercup would be enough for a few servings. Roast the whole buttercup squash and once it has cooled, fill with scoops of ice cream, chopped nuts, and caramel syrup. Roast in the oven and in the last 5 minutes top with mini marshmallows.īuttercup Ice cream bowl – Ok, hear me out. What else can you use buttercup squash for?īuttercup Marshmellow Bites – Slice the squash into pieces and sprinkle with cinnamon and sugar.

COOK BUTTERCUP SQUASH FULL

The flavor is much like a combination of pumpkin and butternut squash, and the texture after cooking is very creamy.īuttercup squash is a flexible vegetable and can hold its own in a savory dish like this hearty dinner packed full of curried spices. Firstly, buttercup squash is a delicate squash.