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Savory Baked Buttercup Squash
An easy and tasty addition to an oven meal |
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One buttercup squash, about 7 inches in diameter
2 tablespoons butter or margarine
salt, pepper, ground marjoram
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If any of the stem remains on the squash, remove it. Cut a thin slice from the stem end so that the squash will stand on that end firmly without rocking. With a small, sharp paring knife, cut out the top as if carving a Halloween pumpkin. Remove seeds and fibers from cavity, and dust the cavity generously with salt, pepper and ground marjoram. Put butter into the cavity and replace top.
Bake on an oven-proof dish or in a shallow pan along with meatloaf, baked potatoes or a roast, etc. If using an oven temperature of 350 F. squash will need about one hour; at a higher temperature cooking time will be shorter.
After removing squash from oven, remove top and let stand till hot liquid in cavity soaks back into the flesh (about 10 minutes). Cut into wedges to serve.
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Preparation Time: 10 minutes |
Serves: 3-5 |
| Recipe Origin: United States |
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Submitted by: |
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James Zemboy
Michigan
United States |
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| This recipe has been viewed 4265 times. |
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