These 16 types of winter squash all have their own unique flavors and textures that can be used to make some incredibly tasty dishes! I've included everything you need to know about cold-weather varieties of squash right here in this complete guide. There are tips and tricks on choosing the perfect squash, proper storage, and even a few recipes to try!
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Instructions
Preheat your oven to 400°F (205°C) and cut your buttercup squash in half carefully. Remove the seeds and place each top and bottom half of the squash into a 9x13 baking dish.
Chop the apple(s) and toss with salt and pumpkin pie spice then transfer into the squash halves. Place a tablespoon pat of butter onto each squash with apples, then drizzle each with 1 tablespoon of honey.
Bake at 400°F (205°C) for 35-40 minutes or until your apples and squash are tender. *If the apples start to get too toasty and browned, place a sheet of aluminum foil over your dish.
Remove from the oven and serve immediately when done.
Notes
Use 1 large apple or 2 smaller apples. A tart or semi-sweet apple variety with a firm texture is best for baking. Braeburn, Gala, Granny Smith, Pink Lady, McIntosh, Empire, Cortland, and Jonagold are great apples for this recipe.
The pumpkin pie spice can be swapped for apple pie spice or a mixture of cinnamon and a pinch of freshly grated nutmeg.