![]() ![]() Cut a buttercup squash in half and scoop out the seeds & insides. Place the squash cut side down on a foil-lined baking sheet and drizzle just a tiny bit of water inside the foil (fold the edges of the foil up a bit so it won’t leak). Poke a few holes in the top of the squash and roast until it’s soft and a fork easily slides in and out. Let squash cool then scoop the flesh out from the skin and discard the skin.
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