Buttercup Squash With Apples And Pecans Recipe

Cooking Directions

• STEP 1.Preheat the oven to 400°F (200°C).
• STEP 2.Cut the buttercup squash in half and scoop out the seeds.
• STEP 3.Place the squash halves cut-side down on a baking sheet and roast for 40-45 minutes, or until tender.
• STEP 4.While the squash is roasting, heat a tablespoon of olive oil in a skillet over medium heat.
• STEP 5.Add the diced apples and cook until they are soft and slightly caramelized, about 5-7 minutes.
• STEP 6.In a separate small skillet, toast the pecans over medium heat until fragrant, about 3-4 minutes.
• STEP 7.Remove the squash from the oven and let it cool slightly.
• STEP 8.Using a spoon, carefully scoop out some of the flesh from each squash half, leaving a 1/2-inch border.
• STEP 9.In a bowl, combine the scooped-out squash flesh, sautéed apples, toasted pecans, cinnamon, nutmeg, and a pinch of salt.
• STEP 10.Mix well to combine.
• STEP 11.Spoon the filling back into the squash halves.
• STEP 12.Return the stuffed squash to the oven and bake for an additional 10-15 minutes, or until heated through.
• STEP 13.Serve the buttercup squash with apples and pecans as a side dish or a vegetarian main course.

Cooking Tips

• Choose a buttercup squash that feels heavy for its size and has a firm skin.
• To make this dish vegan, substitute the butter with coconut oil or vegan butter.
• Feel free to add a drizzle of maple syrup or honey for extra sweetness, if desired.

Storage and Serving

• Leftover stuffed squash can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, place the squash halves in a baking dish and bake at 350°F (175°C) for about 15-20 minutes, or until heated through.
• Serve the stuffed squash as a side dish with roasted chicken or turkey, or enjoy it as a vegetarian main course with a side salad.