"If people could see how their food is produced, they would change how they eat."
--Michael Pollan
Seasonal Recipes
Buttercup Squash on Waffles
Winter squash can often be a hard sale at my house, so I was thrilled at how yummy this turned out. I had a little roasted winter squash puree left over from baking Thanksgiving pumpkin pecan pie. Not wanting to waste anything I grow, but knowing the puree would not keep another day, I whipped this up on a busy weekday morning between getting kids off to school. The waffles were left from Sunday morning, so it all came together really fast. I just wish I had remembered to take a photo before we ate it all.
2 tablespoons butter
2 tablespoons brown sugar
1 cup squash or pumpkin puree
seeds from 2 cardamon pods, crushed
pinch of cinnamon
In a sauce pan I melted the butter then added everything else and cooked until heated through and thick.
Spread over toast, waffles, croissant...
Note: I hate peeling raw winter squash, so most of the recipes I use call for cooked squash. Here is how I do it. Cut the squash in half and scoop out the seeds and stringy pulp. Lay face down on a parchment lined baking sheet. Bake in a 400° oven until tender when pierced with a fork.
Posted on December 06, 2009
Print
COMMENTS:
Posted by Carrie on September 07, 2010
Mmmm, squash has never done me wrong. I would eat it everyday. My favorite is just to eat an acorn squash straight up with a little brown sugar and a dash of salt.
Leave a Reply