I find buttercup squash the most tasteful of all squashes. The flesh is dense, orange and somewhat dry…but very sweet. The skin is also edible. If you don’t agree with me, please tell me why. Enjoy the weekend!
Roasted Buttercup Squash with Sesame Oil
- 1 buttercup squash
- 1-2 tablespoon sesame oil
- Salt and freshly ground black pepper to taste
- Preheat the oven to 450ºF (230ºC). You need a good sturdy roasting pan. Brush it lightly with vegetable oil, like Canola.
- Prepare the squash: wash the squash and cut into half through the stalk. Scoop out the seeds, then cut each half into 8 pieces, total 16 pieces. Brush the cut sides of each slice with the sesame oil and season with salt and freshly ground pepper. Place them on the baking pan, cut side down and bake 25-30 minutes, flipping them over at least once. Remove and serve hot or warm.
- Please note that I wanted char marks on my squash so I used a high temperature. If you don’t like it browning too much then roast the squash at 425ºF (220ºC).
Step by Step Photos
Here is a photo of butternut squash.
How to Peel, Seed and Cut a Buttercup Squash
Brush the cut sides of each slice with the sesame oil and season with salt and freshly ground pepper and roast 25-50 minutes, flipping once.