![]() I explained in detail all the characteristics of buttercup squash in this roasted buttercup squash recipe last year.īut to recap, buttercup is in the kabocha squash family and is becoming more and more accessible at normal grocery stores. While I stand by roasting as the easiest and probably most popular way to enjoy the squash (or air frying because you can’t beat this air fried butternut squash), using buttercup to make a soup perfectly highlights all the best qualities of the squash. That’s where this creamy delicious Thai inspired soup comes into play. I really got into buttercup squash last year but this year, I wanted to expand on its presence on this site. Not to mention, they’re typically bred to a much easier to handle size and many of them even have edible skin.Ĭan I get an amen for that?! I don’t know about you but cutting a spaghetti squash feels jeopardizing to my fingers every single time. Today’s popular winter squash varieties and hybrids just taste so much better than the OGs. I can’t say I always agree with the “change is good” mantra but when it comes to winter squash, I do think it applies. And more recently, honeynut, koginut and buttercup. My favorite recipe from that time period is probably these spaghetti squash latkes.Īs the years went on though, fun new varieties like kabocha and delicata started creeping into recipes. Ten years ago, I was exclusively cooking with the usual suspects like acorn, spaghetti and butternut. My journey with winter squash is kind of fun to look at if you filter through the archives of this site. A fantastic way to enjoy this lesser-known winter squash and its wonderfully sweet taste. Mellow Thai flavors of coconut and lime permeate this creamy buttercup squash soup.
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