Butterkin Squash-- You Say?

This week's pickups will be receiving Butterkin Squash, a fairly new vaiety of winter squash which made its debut last October.  How lucky were we to have beeen some of the very first retail customers to try this last year!  Here is what Butterkinsquash.com says:

"Butterkin provides the perfect blend of sweet and buttery flavors promising you the buttery cream of the crop when it comes to squash.

The delicious flavors of Butterkin make this new squash a flavorful addition to soups, pastas, pies and salads. Its creamy and smooth texture makes it extremely versatile and excellent for baking, roasting and steaming.

Butterkin is very nutritious too! Not only is it fat-free and cholesterol-free, each serving offers 12% of your recommended daily dietary fiber. Butterkin also contains potassium and is a good source of vitamin A. (Based on 3/4 cup or 116 grams.)"

Butterkin was developed by Hybrid Seeds in New Zealand for its distinctive sweet and buttery flavour and texture. It measures about 6-to-7.5 inches in diameter and weighs between 2-to-4 pounds.

Maple Bacon Butterkin Squash

Prep time: 15 minutes
Bake time: 35-45 minutes
Number of Servings: 6-8
Ingredients

Ingredients:
1 Butterkin Squash
1 tablespoon olive oil
Salt and pepper
5 slices of bacon, cut in 1/2 inch pieces
1/4 cup chopped pecans
1/4 cup maple syrup
Directions

Preparation:
Preheat oven to 425 F.
Break stem off of Butterkin squash by tapping it against the countertop, then wash well. Cut in half slicing through the stem end. Cut each half into 4 pieces.



Scrape seeds out of each section using a large tablespoon.

Rub each piece with olive oil and season with salt and pepper.

Place on baking sheet and roast in oven for 20-25 minutes.

Remove squash from oven and divide bacon evenly between the pieces of squash.

Drizzle maple syrup and sprinkle pecans over the pieces and return to the oven.

Bake another 10-15 minutes.