Written By Cynthia Annett-Hynes Recipes Apr 7, 2011 Local Foods Recipe: Roasted Buttercup Squash with Garlic and Rosemary SHARE VIA: Facebook Twitter PinterestButtercup squash is the blocky green type that looks like a curling stone. It’s my favourite because its dense, dry flesh melds well with savoury oil. This recipe is from Tina Baynes, my friend and farming mentor.1 buttercup squash, halved with seeds removed 4 tablespoons of butter 4 cloves of garlic, peeled 2 sprigs of rosemaryPreheat the oven to 350 ºF. Place the squash halves, cut side up on a baking tray. Put a generous pat of butter into the cavity of each half and rub some of it into the cut surfaces of the squash. Put the garlic cloves and rosemary into the cavities as well. Roast at 350ºF until tender. If the top starts to brown too much, cover with foil. The rosemary and garlic should be wonderfully fragrant and delciously deep fried in the butter. Cut into quarters and serve.RecipesStarterVegetarian SHARE VIA: Facebook Twitter Pinterest Written By: Cynthia Annett-Hynes ... Read More You may also like Bar / Recipes February 27, 2020 Kuma Bitters For those who can’t be bothered to finesse and monitor the blending process of the three-jar method written about in March| April’s Bar 101, here ... Read More Appetizer / Main course / Recipes December 30, 2019 Spinach and Herb Pesto Spinach and Herb Pesto Makes about 1 cup. 1½ cups finely chopped spinach 1½ cups chopped parsley 2 Tbsp lemon juice, about half a lemon 1 jalapeño ... Read More Appetizer / Main course / Recipes December 30, 2019 One Perogy Two Perogy Perogies with Potato and Wild Mushroom, or Two Cheese Filling This is my recipe for perogies with a fluffy, mashed-potato-infused dough—one ... Read More Books / Recipes / Review October 20, 2019 Cedar + Salt, Vancouver Island Recipes from Forest, Farm, Field and Sea It often surprises me how easy it can be to take for granted, or even forget, just how incredible this island is. Sometimes it is a visitor who helps ... Read More Appetizer / Recipes September 3, 2019 Sophie Fenlon’s Cervelle de Canut A lyonnaise cheese dip, literally translating to “silk worker’s brain” named after the “canuts” the silk workers of 19th century Lyon. ... Read More Main course / Recipes June 27, 2019 Sophie Fenlon’s Poulet au Vinigre A classic Lyonnaise dish, dating back centuries. Served with a tangy red wine vinegar reduction sauce and tons of fresh herbs. This is my twist on ... Read More Comments are closed.