'Yanked' Buttercup Squash
The difference between butternut and buttercup squash is like the difference between night and day. I adore the dryness and more pronounced flavor of buttercup and it stands up to the "liquidy" texture of the applesauce much better than butternut, which is a wetter squash. The yield may be lower in buttercup but remember what the general rule of thumb is for vibrantly colored vegetables? More antioxidant power is headed your way!
For 4 people
- 4 - 5 pound butternut squash, sliced, peeled and seeded
- 1 (15-ounce) can applesauce
- Salt and black pepper to taste
- 1/2 cup(s) maple syrup or brown sugar
- 1/2 teaspoon(s) cinnamon
- 1/4 teaspoon(s) dried ginger
- 1 pinch(es) dried, ground cloves
'Yanked' Buttercup Squash Directions
- Cover squash with water by 1-inch, cover with lid and cook over medium heat until softened, but not mush, about 10 minutes. Immediately, and carefully, strain.* Let squash sit in strainer until all liquid has drained.
- Carefully, and with the rounded side of a large spoon, gently push the squash against the sides of the colander, draining even more liquid. Transfer to a large bowl and add remainder of ingredients. Using a potato masher or hand-held electric mixer, mash or beat squash until as smooth as possible. Serve immediately.
- * If there are only a couple of you dining on this squash recipe, I urge you to cut the squash as directed(although the amount should be halved), place on a microwave safe dish, cover tightly with film wrap and microwave for 3-4 minutes. Do not add any liquid at all, for the natural liquid found inside the squash will suffice in the cooking process. Remove when soft to the touch. Unwrap and there is no need of draining before mashing.