Roast squash: Roast the squash until it is fork-tender and then crumble the bacon and add it back to the pan. Toss butternut squash in bacon grease: Add your cubed squash to the pan and toss it with the grease until it is well coated with the drippings.
Cook bacon: Cook bacon on a baking sheet in your oven until it reaches your preferred level of crispiness and then transfer it to a plate.Ģ. Regular, thick-cut, and even bacon ends will all be delicious.ġ.
Roasted buttercup squash with baconrecipes how to#
Go check out my post How to Cut Butternut Squash for a full tutorial.
Roasted buttercup squash with baconrecipes mac#
So this year I’m skipping the mac and cheese and just making bacon and butternut squash the star of the show because it totally deserves it. I may have had to make a couple of the test batches more than once because the squash just disappeared. One of the steps calls for roasting the butternut squash in bacon grease and during testing I kept running into a problem with the recipe…Įvery time I made it, the squash would come out of the oven roasted and beautiful, and I would want to eat it all instead of pureeing it for cheese sauce. It will certainly be on my dinner table again very soon.This roasted bacon and butternut squash side dish is the perfect easy, no-fail fall side.Ī couple years ago, I shared this bacon and butternut squash mac and cheese. 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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