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Erin French's Roasted Buttercup Squash Cups With Apple Slaw

Makes 4 servings

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.