Each Autumn I try to make as many dishes as I can using as many varieties of squashes and harvest flavors as possible. For this recipe, I decided to employ the Buttercup Squash.
Buttercup Squash can be roasted, baked, and mashed into soups or stews, and is one of the more highly regarded winter squashes. It has a turban shape with a flattish top and weighs three to five pounds. Within its dark green skin lies a sweet and creamy orange flesh with an almost melon-like, fruity fragrance. If there is one shortcoming with this squash, it's that it tends to be a bit dry. In this particular application, however, that would not present a problem.
1. Preheat oven to 400º.
2. After splitting Buttercup Squash and removing the seeds, place face down in baking dish. Pour approximately 1/4" of water into pan and bake for one hour or until squash is tender.
4. Add onions, apple, parsnips, sweet potato, salt, pepper, parsley, sage, thyme, and nutmeg. Saute until tender; about 10 minutes.