👨🍳 Cooking in the Time of COVID 👨🍳
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Warts and all, buttercup squash (not to be confused with butternut squash) is one of my favorites for its rich flavor (sometimes compared to sweet potato or chestnut) and solid satiny texture. As it matures, its characteristic turban top that you may have seen elsewhere will grow – this one was a baby. Because it’s on the dry side, you’ll see some caveats against roasting or baking and favoring simmering, steaming or boiling, but I’ve never had a problem applying dry heat to it.
As a matter of fact, because of its rich, firm texture, I decided to cut it into roasted pieces and press it into service as part of a schmancy salad for brunch. For the base, I used the lettuce, tomato, shredded carrot, and caramelized onion quartet that typically finds its way into the salad bowl chez moi, added roasted Brussels sprouts (since I was roasting anyway) and concord grapes (because I had some in the fridge), shaved down some cheese into a fan (because I’m a cheese fan) and topped it with a crispy fried egg (no explanation necessary). An unusual and delicious combination!