Buttercup Squash with Apples
This recipe is from the Betty Crocker Cooking for Two cookbook and is a perfect pairing of fall crops. Buttercup squash, like acorn squash, isn’t always easy to peel – this makes it a great squash for stuffing with other things. With brown sugar and apples, this recipe makes for a sweet side dish. Serves 2.
1 small buttercup squash (or acorn, or kabocha)
½ cup chopped tart cooking apple
2 teaspoons packed brown sugar
2 teaspoons butter or margarine, softened
½ teaspoon lemon juice
⅛ teaspoon ground nutmeg
- Heat oven to 400°F.
- Cut squash in half and remove seeds and fibers. Place squash halves, cut side up in ungreased baking dish. Mix remaining ingredients and spoon into squash halves.
- Cover and bake 30 – 40 minutes or until squash is tender.