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csa eats! cheesy creamy buttercup squash

I don’t think I have had a “buttercup” squash before so when I saw them at the CSA the first time I passed them up. Then the following week i decided to get one and googled around for recipes. This one sounded good because heck adding cheese to anything makes it taste good, am I right?! the recipe is really for pork chops with buttercup squash on the side and I made up the name cheesy creamy buttercup squash. the recipe is from cabot but I used about half of a 8 oz bar of organic valley sharp cheddar. I also forgot the salt and pepper. the recipe didn’t really say what temperature to cook the squash at. Under the pork chop instructions it said 325 which seemed really low for roasting a squash. I did it at 400 and it worked out perfect.

cheesy creamy buttercup squash from cabot

  • 1 buttercup squash (about 2 1/2 pounds)
  • 4 ounces grated Extra Sharp Cheddar (about 1 cup)
  • 1/4 cup Sour Cream or Plain Greek-Style Yogurt
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper

0. preheat oven to 400

1. Line baking sheet with foil; oil lightly or coat with nonstick cooking spray.

2. Cut squash in half from stem end to base and scoop out seeds from each half. Place halves cut-side-down on prepared baking sheet and press second sheet of foil down over squash.

3. Bake until very tender, about 1 hour.

4. Let cool slightly, then scoop flesh into large bowl. Add cheese, sour cream or yogurt, salt and pepper; blend with whisk until well combined.

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