The natural sugars in buttercup squash caramelize in the oven when roasted, making it even sweeter and more delicious.
- 1 small buttercup squash (about 2½ pounds), cut into 4 wedges and seeded
- 1/2 cup olive oil, divided
- Salt and freshly ground black pepper
- 1 teaspoon grated nutmeg, divided
- 4 tablespoons (1/2 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
1. Preheat the oven to 425°F.
2. Brush the squash flesh with 1/4 cup of the olive oil and season each piece with 1 teaspoon salt, a few twists of black pepper and 1/4 teaspoon nutmeg. Top each with a tablespoon of butter, wrap individually in foil, and bake until the squash is fork-tender, 25-30 minutes.
3. Combine the shallot and rice wine vinegar in a small bowl and allow to macerate as you make the apple slaw.
4. 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 1/4 cup olive oil and the thyme. Taste and season with salt and pepper.
5. To serve, put a small bed of arugula in the valley of each warm squash wedge and top with a handful of apple slaw.
Reprinted from "The Lost Kitchen." Copyright © 2017 by Erin French. Photographs copyright © 2017 by Nicole Franzen. Published by Clarkson Potter, an imprint of Penguin Random House, LLC.