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!

Preparation Time:  15 minutes

Cooking Time:  35 – 45 minutes (until fork tender)

Serves:  6

Ingredients:

• 2-3 (will depend on size) butterkin squash cut in half crosswise, seeds 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

Preparation:

• 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.

Cooking:

• 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.

Enjoy!