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.
Roast a chicken, save a dinner
45 Ways to Roast Chicken (All Become Dinner)
A Creamy Curry That's Mild on Heat But Not on Flavor
How Much Water Are You Using When Cleaning Dishes?
Before You Reach for a Can of Diced Tomatoes, Consider This
How Wabi-Sabi Works
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)