FREE: Buttercup Squash Seeds, Burgess Strain (C. maxima) 15+ Seeds

The listing, Buttercup Squash Seeds, Burgess Strain (C. maxima) 15+ Seeds has ended.

Buttercup squash is dark green, blocky w/ gray button on the blossom end. Medium, 3-5 lb fruits have deep orange, fiberless flesh with a rich, sweet flavour. I love the aroma in the house, when they're baking. Add butter w/ either honey, brown sugar, or molasses.
Favorite Recipe: Savory Buttercup Squash Pie
Crust: 1 c. pastry flour
1/2 c. unbleached, all-purpose flour
2 tbsp olive oil
1/4 tsp salt
1/4-1/3 c. ice water
Filling: 2 lb buttercup squash, seeded, baked & mashed
1/2 tbsp olive oil
1 small onion, diced (about 1 c.)
3 cloves garlic, minced
14 oz yougurt
1 tbsp fresh rosemary leaves, finely chopped
1 1/2 tsp salt
Pepper, to taste
2 tbsp arrowroot powder dissolved in 1 tbsp water
For the Crust : 1) Mix pastry flour, all-purpose flour & salt in a small bowl. Pour olive oil in a separate bowl. Place both bowls in freezer for at least 1 hr.
2) In a food processor or w/ a pastry cutter, combine flour & hardened oil until it forms a coarse meal. Leave a few pea-sized pieces of hardened oil for a flakier crust. Drizzle the water to the flour mixture, using only enough to form a dough. Take care not to overwork dough, or it will become tough.
3) Turn out the dough onto a lightly floured surface & roll into 1/16"-thick circle. Place dough in a 9" pie pan. Trim & crimp edges. Place crust in refrigerator until you're ready to fill.
For the Filling: 1) Preheat oven to 350º F.
2) Slice squash in half & scoop out seeds. Place sliced side down on greased baking sheet & roast in oven for 15-25 minutes until a fork easily pierces the skin. Allow to cool, then scoop out flesh, mash & set aside. Leave oven on at 350º F.
3) In a large saucepan, heat olive oil & sauté onions & garlic about 7 minutes, until the onion is translucent. Stir in squash, yougurt, rosemary, salt, and pepper. Cook until warm. Dissolve arrowroot in water and stir into mixture to thicken filling.
4) Pour the filling into pie crust and bake for 30 minutes. Enjoy!