I bought a buttercup squash for the first time. I had planned on cutting in half or quarters, cleaning and roasting but the sticker on it suggested "roast whole like a potato". I tried it but I ended up wondering if anybody actually uses this methody. The pulp and seeds seemed like a rather unpleasant stew when I cut it open that seemed to add a somewhat off aroma. I ended up cleaning, quartering and topping with butter and broiling for a few minutes to dry it out a bit. It came out well but I am curious about the directions. I did find this a much more convenient squash to use for both size and easy of cutting up that my standby Butternut.
Bake up a large batch to enjoy through the holidays.
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