Have you ever heard of Butterkin Squash? This fall favorite is a cross between a Butternut Squash and a Pumpkin! While it looks more like a pumpkin, the flavor profile is much closer to its Butternut Squash relative. This squash is sweet with smooth flesh making it perfect for fall pies and soups.
- 1 butterkin squash
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- 3 tablespoons olive oil
- Preheat your oven to 400°.
- With a sharp knife, cut the squash in half and remove all the seeds with a spoon.
- Cut the squash into evenly sized wedges and and toss in a medium sized bowl with the olive oil and seasonings.
- Place on a baking sheet lined with parchment paper and roast for about 20 minutes.
- Use tongs to flip each wedge and bake for an additional 20 minutes or until fork tender.
- Serve and enjoy!
About Seasonal Roots
Since 2011, Seasonal Roots’ online farmers market has connected Virginia families with local family farmers who use sustainable, humane practices. Our neighborhood market managers – who believe in living better through scrumptious, healthy eating, being kind to animals, protecting the environment, and spreading joy – home-deliver freshly harvested produce, pastured eggs, grass fed dairy and meat, plus artisan fare. We empower our members to eat better and live better with more nutritious, flavorful food that’s good for us and good for the planet. More info at seasonalroots.com.