Cucurbita maxima (Buttercup squash)

From patty pan squash to zucchini (both C. pepo) to pumpkins (var. species) and giant blue Hubbards (C. maxima), only five species account for most of the astonishing variety presented by squashes.

Much of the diversity in hard or winter squashes comes from Cucurbita maxima.

Aside from buttercup squash, C. maxima includes blue hubbard, kabocha, several varieties of pumpkin and a few of those odd looking squashes that look like two different varieties jammed together. C. maxima is a New World species that was first cultivated in the Andes around 4,000 years ago. Throughout much of the Americas, squash and corn were traditionally planted together – vertical cornstalks acting as a natural pole for the vining squash plants. Most varieties mature after 100 days, which tends to be well into the fall in my neck of the woods. And they tend to have a relatively dry, hard flesh that preserves well, making them a good winter food stock.

There are about as many ways to serve squash as there are varieties. One of my favorites is as surprisingly rich as it is simple: bake and serve with crumbled blue cheese and toasted walnuts.

We originally got the idea from NPR, but it has become a family favorite in our household (even though the kids aren't fans of blue cheese). Make sure you take the time to toast the walnuts. It only take a few seconds and it really brings out the flavor. With a side of rice, one smallish buttercup squash fed the four of us for dinner. And we still have bit left over for lunch tomorrow.

Roast Buttercup Squash with Blue Cheese and Toasted Walnuts

one buttercup squash

4 oz crumbled blue cheese

4 oz crushed walnuts

1. Pre-heat oven to 350 degrees. Cut the squash in half and remove the seeds.

2. Place squash face down on a baking sheet. (Covering the baking sheet with foil or wax paper makes clean up much easier).

3. Bake at 350 degree for 40 minutes to an hour.

4. When the squash is nearly done, toast the crushed walnuts in a dry frying pan on medium heat high. The walnuts with continue to darken after removed from the heat, so make sure put them in a separate bowl as soon as they begin to change color.

5. Sprinkle crumbled blue cheese and toasted walnuts over the roasted squash. I alternate between serving this dish by scooping the squash into a bowl and letting people add their own toppings or just throwing everything together and serving the squash 'on the half shell.'