Buttercup, one of the sweetest squash with dry, golden flesh.
This past season Harlequin’s offered several delicious varieties of pumpkin and winter squash, from arguably the finest tasting pie pumpkin, Winter Luxury, to Buttercup, Butternut and Kabocha.. With cold weather on the way, this week is the perfect time to try a nourishing recipe with your harvests (just in time for Thanksgiving!).
Here’s a recipe from Boulder’s Mitten Lowe and Journey to Wellness for Apple Cider-Glazed Butternut Squash. It’s sure to keep you warm from the inside out. This butternut squash recipe is an easy GAPs, Paleo, and Whole30 friendly recipe that comes out yummy every time.
Butternut Squash
Ingredients:
1-1/2 lbs. butternut squash, peeled and cut into 3/4-inch pieces
1 tbsp. olive oil
salt + pepper to taste
1/2 c. spiced apple cider
Instructions:
Preheat oven to 400 degrees.
Toss butternut squash with oil on a rimmed baking sheet. Season with salt and pepper. Bake 25 minutes, stirring halfway through cooking time.
While squash is roasting, heat apple cider in a small saucepan over high heat. Bring to a boil and cook until reduced to about 2 tablespoons, about 12 minutes.
Drizzle squash with apple cider reduction; toss to coat. Bake 5 minutes more.
This recipe is amazing with many different types of squash as well as sweet potatoes!