This week’sVegetableRecipe blogfeature:Buttercup Squash 
 

Happy February…one month closer to Spring! 😊 
 
With Ontario's winter season bringing a bounty of squash, it's the ideal time to incorporate this hearty veggie into your meals and make it this week’s blog feature.You maybe familiar with abutterNUT squash but have you ever experienced thebutterCUP squash? It is awinter squash variety with a sweet, nutty flavor, Buttercup squash is packed with nutrients like vitamins A and C, fiber, and antioxidants.Making it a great addition to your meals this time of yearperfect for boosting immunity.  

To store, keep it in a cool, dry place, and it can last for weeks. Preparing it is simple,just peel, seed, and roast, or mash it into soups, stews, or pies.  

Happy cooking!  

Recipes  

 
ButtercupSquash and Whipped Feta Dip 

Created by:Violet 

Looking for a delicious recipe to enjoy while watching the big game on Sunday? Giive this delicious and hearty dip a try! It will keep everyone cheering no matter the score! Added bonus there is only 6 ingredients!  

Ingredients: 
1 medium buttercup squash, roasted and cooled 
4 oz feta cheese 
2TBSP olive oil 
1TBSPlemon juice 
Salt and pepper to taste 
Fresh herbs for garnish 

 
Instructions: 
1.In a food processor, combine roasted buttercup squash, feta cheese, olive oil, lemon juice, salt, and pepper. Blend until smooth. 

2.Transfer to a serving bowl and garnish with fresh herbs and a little extra crumbled feta. Serve with pita chips or veggies. 

Buttercup Squash Soup 
Created by:Arman Liew 
 
This recipe is healthy, full of flavour and the perfect warm up on a winter day!Enjoy for lunch or dinner.Added bonus it incorporates a few vegetables from this week’s bundle!  

 
Ingredients: 
1 small buttercup squash,3 1/2 cups cubed squash 
1 1/2 cups carrots peeled and chopped 
1 small onion peeled and quartered 
4 cloves garlic minced 
1 1/2 tsp olive oil 
1 1/2 tsp maple syrup 
1/2 tsp salt 
1/2 tsppepper 
1 1/2 cups vegetable broth 
1/4 cup heavy cream 
1/4 tspcinnamon 
1/4 tsp nutmeg 

 
Instructions: 
1.Preheat oven to 200C/400F. 

2.Add the buttercup squash, carrots, onion, and garlic to a roasting pan. Drizzle the veggies with olive oil and maple syrup. Season the veggies with salt and pepper, to taste. 

3.Roast the vegetables for 25 minutes, or until tender. 

4.Transfer the vegetables to a large pot and add the vegetable broth, heavy cream, cinnamon, and nutmeg. Simmer for 5-10 minutes then puree with an immersion blender.  

5.Serve soup warm. 

Roasted Buttercup Squash 
Created by:Maya Krampf 
 
This recipe makes a perfect cozy winter side dish! Roast it to perfection with olive oil and garlic parmesan coating. 

 
Ingredients: 
1 medium Buttercup squash (3-4 pounds) 
1/4 cup Olive oil 
1/2TBSP Garlic powder (optional) 
1/2TBSP Dried thyme (optional) 
3/4 tsp Sea salt 
1/4 tsp Black pepper 
1/3 cup Grated parmesan cheese (optional) 

Instructions: 
1.Preheat the oven to 425 degrees F. Prepare a large baking sheet by lining it with foil or parchment paper, or you can leave it bare if it’s a good non-stick surface.  

2.Cut off the top and bottom of the squash ends. (If this is difficult to do depending on its shape, you can do this after slicing it in half in the next step.) 

3.Cut the buttercup squash in half from stem to tip, and scoop out the seeds. If there is more stem or the little woody cap left on the ends that you were unable to cut off when it was whole, cut these out now. Place one half with a flat side down (stem side up or down), then slice downward in a circle, to make 1-inch-thick wedges (a little similar to how melon slices would look). Repeat with the remaining squash half. 

4.Arrange the squash slices in a single layer on a large baking sheet, without touching each other. (You can line the pan with foil or parchment paper if you like, but parchment paper will reduce browning. If using foil or a bare sheet pan, brush it with some extra oil before adding the squash.) 

5.Drizzle the squash with olive oil on both sides. Sprinkle both sides with garlic powder (if using), dried thyme (if using), salt, and pepper. If desired, sprinkle with parmesan cheese. 

6.Roast buttercup squash in the oven for 25-30 minutes, flipping halfway through, until the squash is tender and the edges are browned. 

Friendly Reminder: Looking for additional inspiration? ALL recipes from the past two years are available on the blog for reference.😊