Roasted Buttercup Squash Cups with Apple Slaw
Fall flavors abound in this tasty variation of classic roasted squash. Erin French, in her lovely book The Lost Kitchen - A Good Life Found in Freedom Maine, tells an inspiring story of courage and resolve...all for the love of food. And the recipes speak for themselves and explain why diners at her restaurant experience unforgettable meals.
- 1 small buttercup squash (about 2 1/2 pounds), cut into 4 wedges and seeded
- 1/2 cup olive oil
- Salt and pepper
- 1 teaspoon grated nutmeg
- 4 tablespoons (1/2 stick) unsalted butter
- 1 small shallot, finely diced
- 2 tablespoons seasoned rice wine vinegar
- 2 crisp apples
- 1 tablespoon real maple syrup
- 1 tablespoon fresh thyme leaves
- 1 small handful arugula
- Preheat the oven to 425 degrees Fahrenheit
- Brush the squash flesh with 1/4 cup of the olive oil and season each piece with a sprinkle of salt, a few twists of black pepper, and 1/4 teaspoon nutmeg. Top each with a tablespoon of butter, wrap individually in foil, and bake until the squash is ford-tender, 25 to 30 minutes.
- Combine the shallot and rice wine vinegar in a small bowl and allow to macerate as you make the apple slaw.
- Slice the apples into matchsticks using the matchstick blade on a mandolin or a knife. Toss the apple with the shallots and vinegar along with the maple syrup, remaining 1/4 cup olive oil, and the thyme. Taste and season with salt and pepper.
- To serve, put a small bed of arugula in the valley of each warm squash wedge and top with a handful of apple slaw.
Source (Recipe and Photo): The Lost Kitchen - A Good Life Found in Freedom Maine, by Erin French