Peachy the Magazine

Roasted Buttercup Squash with Apple Slaw

Featured in our Fall 2022 Food + Entertaining article, Fashionable Fall Fête, roasted buttercup squash with apple slaw makes for a delicious and satisfying fall side.

Roasted Buttercup Squash with Apple Slaw
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Roasted Buttercup Squash with Apple Slaw

Course: Sides
Servings

4

servings

The natural sugars in buttercup squash caramelize in the oven when roasted, making it even sweeter and more delicious.

Ingredients

  • 1 small buttercup squash (about 2½ pounds), cut into 4 wedges and seeded

  • ½ cup olive oil, divided

  • Salt and freshly ground black pepper

  • 1 teaspoon grated nutmeg, divided

  • 4 tablespoons (½ stick) unsalted butter

  • 1 small shallot, finely diced

  • 2 tablespoons seasoned rice wine vinegar

  • 2 crisp apples

  • 1 tablespoon maple syrup

  • 1 tablespoon fresh thyme leaves

  • 1 small handful arugula

Directions

  • Preheat the oven to 425 degrees.
  • Brush the squash flesh with ¼ cup of the olive oil and season each piece with 1 teaspoon salt, a few twists of black pepper, and ¼ teaspoon nutmeg. Top each with a tablespoon of butter, wrap individually in foil, and bake until the squash is fork-tender, 25–30 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 mandoline or a knife. Toss the apple with the shallots and vinegar along with the maple syrup, remaining ¼ 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.

Notes