Savory Crusted Stuffed Buttercup Squash

Savory Crusted Stuffed Buttercup Squash

Savory Crusted Stuffed Buttercup Squash was created because I have a love affair going with sweet buttercup squash and I needed to figure out a way to get it on my plate…and in my mouth more often.  Out of all the winter squashes to choose from this is my favorite.  Kabocha is a type of buttercup with the same qualities.  They are interchangeable.  They have a superior sweet flavor compared to their family members.  Sure, I use butternut and acorn, but buttercup has my heart.  For reals and forever!

Savory Crusted Stuffed Buttercup Squash

Buttercup squash grows prolifically in our garden which is in the middle of a wide open prairie so they get lots of sunshine.  They like that!  And they store well in our cool garage, often through the month of March.  Shout out to my hubs for building this rack of drawers for food storage!

Savory Crusted Stuffed Buttercup Squash

Once they are harvested, I can’t get enough.  This fall veggie side was made using our stored homegrown onions and buttercup squash. Does anyone else get a kick out of creating meals with food that you’ve grown yourselves?

Savory Crusted Stuffed Buttercup Squash

Savory Crusted Stuffed Buttercup Squash

This recipe is a keeper and has been on repeat here.  You can use coconut oil to rub on the squash before baking or grass fed butter.  Both are delicious! Once coated and seasoned, check to see if they will sit flat right side up, when stuffed.  Do you see where I trimmed a bit off to make it sit flat?  After trimming if necessary, turn upside down, cover and bake for 30 minutes.

Savory Crusted Stuffed Buttercup Squash

While its baking caramalize the onions and make the topping.  Remove squash from oven and fill with onions. Bake right side up. Cover and return to oven for another 20 minutes.

Savory Crusted Stuffed Buttercup Squash

You already have the topping made so now while the squash is baking you can easily make the rest of the meal, or visit with your kids and pet the dog.  Times up.  Pull the squash out of the oven, crumble topping evenly over squash, pop back in oven for 10 minutes.

Savory Crusted Stuffed Buttercup Squash

Place under the broiler for 3-5 minutes before serving.  Once the squash is completed, the entire meal is ready to put on the table. I love menu’s like that!  This fall inspired side can find a place on your holiday table too, appealing to the vegan guest while everyone else will devour it as well.

Savory Crusted Stuffed Buttercup Squash

Serve it with your favorite seared sausage and coleslaw for seasonal fall menu or just serve it with any protein and salad or greens.

Savory Crusted Stuffed Buttercup Squash

Please make and tell!

Amy

Savory Crusted Stuffed Buttercup Squash (serves 8)

squash

1 / 3-3.5 pound buttercup squash

2 tablespoons coconut oil (or grass fed butter) room temperature

1/4 teaspoon poultry seasoning

sea salt

black pepper

stuffing

3 cups chopped onions, cut in 1/2 inch wedges

1 tablespoon coconut oil

sea salt

topping

1/4 cup almond flour

1/2 teaspoon poultry seasoning

1/4 teaspoon sea salt

2 tablespoons coconut oil (or grass fed butter) room temperature

2 tablespoons chopped walnuts

Directions:

Preheat oven to 350 degrees. Place a rack in the center of the oven and a rack 2 notches below the heating element.

Scrub the skin of your squash and slice in half, top to bottom.  Scoop out seeds.  Rub inside and out with coconut oil (or butter). Season inside of squash with salt, pepper and poultry seasoning.  Place in a  13 x 9 pyrex dish upside down.  Cover and bake for 30 minutes.

While squash is baking, caramelize the onions.  Heat a cast iron skillet, melt the coconut oil and when heated, add the onions. Stir, add a pinch of salt, and continue cooking on a medium heat for 13 – 15 minutes.  Stir occasionally.  You want them cooking at a high enough heat that they caramelize but not brown.

To make the topping, in a small bowl combine the almond flour, salt, poultry seasoning in a small bowl.  Add the soft coconut oil (or butter) and with a fork blend into the flour mixture well.  Add the chopped walnuts, mixing well.  Set aside.

Remove the squash from the oven, carefully turn right side up and distribute the caramelized onions evenly into each cavity. (Every squash has a different size cavity, so sometimes you may have more or less onions).  Cover pyrex dish and return to the oven for 20 minutes, or until squash is tender.

Remove from oven, sprinkle topping on filling and bake uncovered for 10 more minutes.  Put under the broiler to brown topping, watching it carefully so it doesn’t burn, for 3-5 minutes.

Let cool 10 minutes before cutting into eight pieces. This recipe keeps and reheats well.  

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