Because five’s been done way too many times.
1. Serve it with some coconut-mango ice cream (recipe follows).
2. Cut it into fun shapes, sprinkle it with cardamom, roast it and serve it with some Indian dip. Like this! Want the recipe for the dip? Click here.
3. Make a vegan lassi. The addition of buttercup squash is the perfect remedy for the lack of lassi-ness that comes from using non-dairy or fat-free yogurt. It’s just the right amount of creamy with not too much flavor, making it friendly to salty and sweet style lassis (lassies?).
4. Try some vegan lasagna this Thanksgiving. Although the recipe calls for butternut squash, the slightly less sweet butterCUP squash makes the lasagna much less confused. *imagines the poor lasagna sitting there on the plate wondering if it’s a dessert or a main course*
NOTE: Veganize the recipe by substituting pureed/mashed tofu for the cheese. For extra cheesy-ness, mash in some nutritional yeast and salt.
5. Serve it as a chatpata sabzi to complement this Curried Lentil Loaf. The lightness of the side adds the perfect touch to this “meaty” loaf.
6. Make some crackers. Yup, you heard me….crackers. And in under five minutes too.
7. And, finally, the very best way to enjoy buttercup squash (albeit not that uncommon) is to cut it in half, scoop out the seeds, bake it at 375* F – 400* F face down on a baking pan for 30-45 minutes and then proceed to face-stuffing mode.
I know, I know…I said there were six. But I couldn’t forget to tell you how to prep the squash!
5 (or 10 depending on your food processor)-Minute Coconut-Mango Ice “Cream”
makes a few scoops
- 1/2 a 16oz. box silken tofu
- About 1 – 1 1/2 cups cubed mango, frozen
- 2 T. coconut butter (not oil)
- Sweetener to taste (depending on the variety of mango, expect to use about 1/2 c. worth. I opted for the equivalent in liquid stevia)
→Assemble food processor. Insert ingredients. Turn on. Once ice cream consistency is reached, scoop and enjoy.
Note: If you want, you can skip freezing the mango, freeze the ice cream once it’s smooth and then blend again for a smoother “ice cream” texture. If you do this a few times, it’ll get progressively smoother and smoother, but it’ll also take a lot longer than 5 minutes.