Wednesday, December 5, 2012

Dinner in a Flash: Buttercup squash saute

Thank you to my dear friend Sarah at WhyFoodWorks for this delicious recipe! I got to try a buttercup squash for the first time. Sarah and I are both dietitians and both agree that peeling winter squash is a bit this recipe just eats the whole squash! Open the squash with your biggest knife, scoop out the seeds (a great use for the ice-cream scoop!), dice and saute with apples and onions. you'll have dinner on the table in no time.

I am of the opinion that almost anything can be topped with a "fried" egg and eaten for breakfast. This squash saute is no exception. I added a bit of extra-sharp shredded cheese and thought the sweet-savory-salty combination was divine. Let me know if you try it. The sharp cheese is great because with a small portion you get a big bunch of flavor and skip the excess calories.

I love trying winter squash in ways "outside the pie". I love pie, but that needs to be a treat! Winter squash has that nice stick-to-your ribs quality of mashed potatoes, with significantly fewer calories.

Buttercup squash saute
  • 1 buttercup squash
  • 1 apple
  • 1 onion
  • 1-2 cloves of garlic, minced
  • 2 tablespoons olive oil
  • salt and pepper, to taste
  • 1/4 cup apple cider, apple juice, water or broth
To take it up an notch:
  • Shredded sharp cheddar cheese
  • 1 "fried" egg - over easy egg with minimal added fat
  1.  Give the squash a quick rinse and then carve into wedges using your largest knife. Proceed with confidence. 
  2. Use your ice-cream scoop or a hefty spoon to scoop out the seeds and guts of the squash (sounds gross, right?). Chop into cubes and discard any wonky bits.
  3. Core apple and dice - no need to peel. Dice onion (you do have to peel this one).
  4. In a large skillet, warm over medium-high heat and add oil. Cover with a lid and saute garlic, onions, squash and apple 20-25 minutes or until soft. Make sure to poke your fork through the squash peel to see that it is tender too.
  5. Add a splash of cider, salt and pepper and stir to evenly distribute. Serve as is, or with egg and cheese.
Have you seen a buttercup squash before? Beautiful!
A healthier use for your ice-cream scoop!
Did you know that cooking in cast iron pans increases the iron content of your foods?

Reader Poll: What is your favorite way to eat winter squash? Have you tried something other than pie?

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