- 1 buttercup squash (approximately 2 lbs.)
- 1 tablespoon brown sugar
- 1 teaspoon butter
- salt and pepper
Cut squash in half and remove seeds. Place in baking dish cut side down in about 1 inch water. Bake at 350° 40 minutes or until tender. Remove from oven; fill each cavity with brown sugar, butter and salt and pepper to taste. Continue to bake 10 minutes.
Variation: Substitute other varieties of squash such as acorn or Hubbard squash. Serves 4.
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