You can naturally choose another variety of squash or pumpkin, with fewer carbs. This is important to remember if you are on a ketogenic diet and have to drastically restrict your carbs. The more you scoop out, the lower the carb count. The amount of carbs in this recipe is directly proportional to the amount of butternut squash you leave in. Highly recommended! However, to keep this recipe sweetener-free, I have left it out for now. If you would like to make the caramelized onion even sweeter, adding a couple of tablespoons of erythritol-based Sukrin Gold really adds to the flavor. Remember to cover the skillet while cooking: it prevents the onion from drying and turning brown. And thinner onion rings cook and caramelize faster than thicker ones.Ī couple more onion-related tips: While cooking the onion, if it looks dry, add a tablespoon or of two water, mix, and continue to cook. Cooking for long time at a low temperature is better than a short time at a high temperature-the onion doesn’t caramelize if the temperature is too high. When you cook the onion and let it caramelize, it’s good to use a low enough temperature. (Or maybe I just finally learnt my lesson!)
But luckily, when making this recipe, I managed to do it without wounding myself… a miracle, I would say.
#ROASTED BUTTERCUP SQUASH WITH BACONRECIPES FULL#
Oh yes, and when halving the butternut squash before roasting, be extra careful with your hands and use a very sharp knife! My hands are full of scars because I’ve cut myself so many times doing this. Moreover, roasting enhances the flavors and highlights the natural sweet flavor of butternut squash. It will certainly be on my dinner table again very soon.First of all, be sure to roast your butternut squash for long enough, so that it’s soft all over: It’s easier to scoop out the inner part when the flesh is soft and tender. I have been thinking longingly about this squash for the last couple of days. Our squash was approximately 3 pounds, more than enough to fed four people. I was looking for a more savory flavor, so, I prepared mine with olive oil, salt, and pepper. In short, TRY THIS SQUASH!Īt the farmers market, the woman I spoke with said she likes to top her buttercup squash with butter and brown sugar before she bakes it. I could see using buttercup squash in place of pumpkin to make a pie but, just as easily, topping with some sour cream and onions like a baked potato. Buttercup's smooth texture and pleasant flavor would make it a great option for both savory and sweet applications. Even the skeptics at the table agreed this was a great side dish. The meat is starchy and filling like whipped potatoes without needing any cream or extra butter. Review: Buttercup squash is AMAZING!!!! Buttery with a mild nutty flavor. She gave a brief description of how she cooks them then, all four of us, reached in and grabbed her remaining squash! The reason I went for the buttercup squash was simple, there were a group of us standing there wondering what to do with this fantastic looking produce and the seller pointed to the buttercup and told us it was her favorite. The seller had a whole variety of squash - I wanted to try them all! - but, managed to narrow it down to one. I picked up this little warty gem at a great farmer's market in Richland, Washington. It is extremely popular, especially as a soup, in Brazil and Africa."
According to Wikipedia, "buttercup squash can be roasted, baked, and mashed into soups, among a variety of filler uses, much like pumpkin. You can identify a buttercup squash by its dark green skin, squatty-squarish shape, and the funny, inset, domed belly-button on the base. Now thanks to my challenge I have a new favorite, buttercup squash. I already know I enjoy pumpkin, butternut, acorn and spaghetti squash. Throughout the upcoming chilly months, I have assigned myself a fun little challenge - try all of those bumpy, warty, unusual looking squash that I have shied away from in the past.
I like to call of myself an adventurous eater but, I am embarrassed to say, I have not ventured very far into the colorful world of squash. I am still a huge fan of buttercup squash. I went into the way-back machine to grab this oldie-but-goody post from 2011.
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