Winter squash are making their way into late CSA boxes, and it's time to start thinking about what to do with the plenitude of squash that will often be the only local vegetable available in the next few months.
Buttercup squash are a way to ease into squash-eating. They are small, with charmingly round caps on their heads. They would look nice as a centerpiece on the table for a few days, perhaps in a bowl with some apples. Then eat them together, like with this recipe for Buttercup Squash with Apples.
The flesh of this squash is dense and bright orange, but not as sweet as the butternut. It is also quite firm, so it's a good candidate for curry, like in this Vegetable and Chicken Curry, or our Butternut Squash and Coconut Curry.
You can also simply roast it like an acorn squash, and sprinkle with either curry powder, cinnamon sugar, or some other spice of your liking. See the recipe here: Sweet and Spicy Squash.
Are you eating squash yet this fall? What are you doing with it?
(Image credit: Hormel Foods)