Buttercup squash is a popular winter squash with a sweet and nutty flavor and creamy texture. It is more closely related to sweet potatoes than pumpkins in taste. This recipe plays between tangy and sweet with a balsamic glaze atop the squash and mushrooms.
1 2lb buttercup squash, cubed
10 oz mushrooms, quartered
1/2 red onion, cubed
1/2 cup extra virgin olive oil
3 cloves garlic, minced
1 tsp salt
3/4 tsp pepper
1/3 cup balsamic vinegar
2 tbs honey
1 tsp oregano
Buttercup squash looks like a large acorn with a small cap.
Cut the squash in half through the stem. It has very hard skin so be very careful when cutting. Scoop out the seeds and strings with a spoon.
Using your knife, carefully cut off the skin.
Cube the squash and quarter the mushrooms and place them in a bowl.
Cube the red onion and mince the garlic. Put these into the bowl as well.
Mix the olive oil, salt, and pepper into the bowl coating everything evenly. Prepare a baking sheet with tinfoil and pour the vegetables onto the pan. Warm the balsamic vinegar and honey to combine. Drizzle the mixture over the tops of the vegetables.
Bake at 400 for 25-30 minutes or until squash is fork tender.
Sprinkle the oregano over top and serve warm.