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SAVORY

Roasted Buttercup Squash Cups With Apple Slaw From Erin French

My parents would always make squash the same way: half-moon pieces, a pinch of salt, a sprinkle of nutmeg, and a knob of butter, swaddled in foil and roasted in the oven or nestled among the coals on the grill. It’s such a fond food memory for me that I wanted to find a way to combine it with some other fall flavors. Wedges of buttercup squash make the perfect shape for cradling a salad of arugula and crisp apple slaw.

Photo by Nicole Franzen

INGREDIENTS

Makes 4 servings
 
  • 1 small buttercup squash (about 2½ pounds), cut into 4 wedges and seeded
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  • ½ cup olive oil
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  • Salt and pepper
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  • 1 teaspoon grated nutmeg
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  • 4 tablespoons (½ stick) unsalted butter
  •  
  • 1 small shallot, finely diced
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  • 2 tablespoons seasoned rice wine vinegar
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  • 2 crisp apples
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  • 1 tablespoon maple syrup
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  • 1 tablespoon fresh thyme leaves
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  • 1 small handful of arugula
 

METHOD

Preheat the oven to 425°F.

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 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 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.

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