![]() ![]() For the bars:: Line an 8x8 (or similar size) baking dish with parchment paper.Store puree in the fridge until ready to use. (Taste and add more maple and/or spices to your liking - it should taste pumpkin pie-like). Mash together 1 cup of the soft squash with the butter, maple syrup, cinnamon and salt.Let squash cool then scoop the flesh out from the skin and discard the skin. Poke a few holes in the top of the squash and roast until it’s soft and a fork easily slides in and out. Place the squash cut side down on a foil-lined baking sheet and drizzle just a tiny bit of water inside the foil (fold the edges of the foil up a bit so it won’t leak). Cut a buttercup squash in half and scoop out the seeds & insides. For the squash butter puree: (Note: this step can be done in advance).The squash is smoothly mashed with butter, maple syrup and pumpkin pie-like spices… They’re sweet, but not too sweet, and I find them to be quite filling – although after we snapped the photo I turned around, and Jack had inhaled 5.Īnd wait, there’s more! Check out this awesome video of the recipe in motion: (I’ve made this one a lot lately if you couldn’t tell). If you can’t get your hands on a buttercup squash – not to worry – this recipe works just the same with butternut squash, pumpkin and even mashed sweet potato. I switched out the jam filling for a wintery buttery squash puree using Organic Valley Butter, plus a good amount of chocolate chips and snowy shredded coconut. This recipe is loosely based on my recipe for raspberry crumble bars. These bars are made with good quality organic ingredients (and remember: squash). It likely would have become soup had it not been for the name itself – “buttercup” which spoke to me and said: let’s make a crumbly & buttery dessert! I won’t go as far to say this is healthy, but hey, it’s the holidays and we’re making dessert, so let’s live a little. ![]() To serve, put a small bed of arugula in the valley of each warm squash wedge and top with a handful of apple slaw.I had this buttercup squash (perhaps the funkiest looking squash of them all), sitting on my countertop for the longest time.Toss the apple with the shallots and vinegar along with the maple syrup, remaining 1/4 cup olive oil, and the thyme. Slice the apples into matchsticks using the matchstick blade on a mandolin or a knife.Combine the shallot and rice wine vinegar in a small bowl and allow to macerate as you make the apple slaw.Top each with a tablespoon of butter, wrap individually in foil, and bake until the squash is ford-tender, 25 to 30 minutes. Brush the squash flesh with 1/4 cup of the olive oil and season each piece with a sprinkle of salt, a few twists of black pepper, and 1/4 teaspoon nutmeg.Preheat the oven to 425 degrees Fahrenheit.2 tablespoons seasoned rice wine vinegar. ![]()
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