I only got two buttercup squash off of my large plant but they were good. I waited to pick them until the stem was shriveled up which seemed to be the right thing to do. It came easily off the plant. The squash was firm. I cut the top off of it and scooped out the seeds.
Then I chopped up a white onion, some mushrooms, a couple bay leaves, a couple springs of rosemary from the garden finely chopped and a couple of poblano peppers and fried them all in frying pan with butter, salt and some ground pepper corns.
I filled the squash about half full of this mixture as the oven was preheated to 350 degrees and then put a layer of ground tillamook chedder cheese and then another layer of this filling. I covered the squash with the top that I carved off and then cooked for an hour. After that our I put another layer of cheese on and cooked for another 45 minutes. It was scrumptious!
Leave a Reply