Roasted Buttercup Squash

This year we planted a lot of squash.  Of a lot of different varieties:  crookneck, yellow zucchini, green zucchini, acorn, and buttercup.  Not to be confused with butternut...  I'd never heard of buttercup squash before, but we figured we'd plant it and see what happened.  It's a winter squash. 

Well, we got 2 buttercup squash from our plant.  And the easiest way to eat it is by slicing it in half, roasting it, and adding butter and brown sugar.  So that's just what we did :).

In case you're like me and don't trust yourself to cook without some sort of recipe...  Here's how it goes:

Preheat oven to 350.  Cut squash in half and scoop out and discard pulp and seeds.  Place cut-side down on a baking dish (I covered mine with foil because I have a lazy streak).  Bake for 30 minutes.  Flip over.  Place 1/2 tablespoon butter in each half.  Sprinkle 1 tablespoon brown sugar over meat.  Bake an additional 25 minutes.  Enjoy!

My husband eats the skin...  I don't.  I just eat the flesh stuff inside. 

This is what a buttercup squash looks like.  They aren't particularly large -- this was the larger of the two we got.  I thought it tasted good, but we probably won't plant these again...  We just didn't get as much as we'd hoped we would from the plant.

We served this as a side dish to buffalo chicken pasta salad and garden zucchini cakes.  Because I love those two items :).