Yes! I'm squeezing in at least one more post before Thanksgiving.
Buttercup squash is similar to kabocha, although the texture is more starchy and the flavor is less rich, in my opinion.
I just baked it, scooped out the flesh, and topped it with cinnamon, brown sugar, and walnuts. And then I baked it again.
It was not my favorite. It would probably be better suited in a stew. At least its funky appearance provided some amusement.
As for the pumpkin.... I cheated and used canned. (I am reserving my actual sugar pumpkins for something more exciting.)
But this chocolate pumpkin tart still counts, right?
The fresh whipped cream and pecans are essential. This tart recipe was super easy, but I should have lined the bottom with parchment. The bottom of the pan pops up from the sides, but the melted chocolate + caramelized sugar cemented parts of the tart onto the pan. I hate fighting with my food.
But we kissed and made up.
Next: My butternut debacle. (P.S. Take the poll if you haven't already!)