Butterkin squash may look like baby pumpkins inside and out but they’re really a variety all their own. They are a winter squash that tastes closer to acorn squash or butternut squash than pumpkin. Roast them in the oven with a little butter, brown sugar, sage, salt, and pepper. It’s amazing!
This is part of “A Florida Family Farm Thanksgiving“, a collaboration of Worden Farm with Tim and Chelsea Clarkson, owners of Grove Ladder Farm, in Sarasota, Florida specializing in pasture-raised, hormone and antibiotic free poultry and eggs, and Ray Toves, a Sarasota-based chef and food photographer, who prepared his original recipes and photographed the food and the event. The series includes photos and recipes of the food and festivities that our two families shared during our early Thanksgiving dinner held on our farm in Punta Gorda, Florida.
Preparation Time: 15 minutes
Cooking Time: 35 – 45 minutes (until fork tender)
- 2-3 (will depend on size) butterkin squash cut in half crosswise, seeds and stringy membranes removed
- 1/2 tsp brown sugar per squash half
- 2 tbsp fresh sage leaves chopped
- 1 tsp butter per squash half
- 1 tsp kosher salt
- 1/2 tsp black pepper
- Wash the squash, pat dry, slice in half crosswise, then remove the seeds and stringy membranes from the core; set aside.
- Wash fresh sage leaves, pat dry, chop; set aside.
- Place the squash halves cut side up onto aluminum foil lined baking tray (see photo below).
- Add 1/2 tsp of brown sugar and 1 tsp of butter into the cavity of squash.
- Sprinkle with salt, pepper and chopped sage.
- Cook at 400 for 35-45 minutes until fork tender.
- Remove tray from oven, cool at room temperature until it is safe to handle
- Spoon out the pulp into a stainless-steel or ceramic bowl.
- Mash using a potato masher; you may need to add a little more butter to reach your preferred consistency.
- Taste for seasoning; reseason with salt and/or pepper if necessary.
- Spoon into serving bowl.