Roasted Maple & Fennel Buttercup Winter Squash


Serves: 2
Roasted Maple & Fennel Buttercup Winter Squash


Roasted Maple and Fennel Buttercup Squash close up view. Recipe by Alysha Melnyk with Taproot Farm, PA.

A simple and delicious way to enjoy buttercup winter squash – roasted in the oven and topped with some fun flavor combinations.

Fall/winter squash are some of my favorite vegetables to create with as the weather starts to cool down. There’s so many ways to prepare the squash and mix it in to a variety of dishes or even eat on its own. It’s crazy that Taproot Farm’s Summer CSA officially ended last week, and the winter season begins this week! I am so excited to craft up some more recipes with new seasonal vegetables and combinations to work with. This recipe is simple, yet a few fun and flavorful additions make it something unique and special. The focus of the recipe is roasted organic buttercup winter squash from Taproot Farm, enhanced by the flavors of fennel, feta, pumpkin seeds, bee pollen, and local vanilla maple syrup from Whiskey Hollow Maple. This dish is perfect as a light meal or snack – a great way to soak in the flavors of the season. I hope you all enjoy this unique dish as much as I have – happy cooking! 🙂


One purple and one green Organic Buttercup Squash, grown at Taproot Farm, PA.


  1. Preheat your oven to 375°F.
  2. Pour approximately 1/2 teaspoon of olive oil in each squash half (flesh up side) and use your hands to coat the squash flesh thoroughly.
  3. Sprinkle flesh halves with salt and pepper, then place face down (green shell up) on the pan.
  4. Bake squash for 40 to 45 minutes until slightly browned and tender, then cool slightly for 5 to 10 minutes.
  5. Top halves with fennel fronds, pumpkin seeds, bee pollen, feta and any other fun toppings of choice, then drizzle with maple syrup and sprinkle with extra pepper.
  6. Enjoy warm! 🙂

Recipe by © Alysha Melnyk 2019

The Kitchenologist©


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