The other day at the farmers' market I ran across a variety of winter squash I hadn't seen before - Buttercup. Always willing to try something new and as a long-time squash-lover I bought a small one, which I decided to bake it and mash for supper that night. Although I used buttercup, in fact any hard winter squash such as butternut or hubbard will work.

The butter and molasses provide richness and a slight dark sweetness, but the horseradish really makes the dish providing some heat, but mostly offering an aromatic pungency that delightfully complements the flavor of the squash. (Larger image.) Makes 3 cups.

Ingredients

• 1 sm. winter squash; cut in half and seeds removed
• 1/4 cup molasses
• 3 Tbsp. ground, fresh horseradish
• 3 Tbsp. unsalted butter; melted
• 1/2 tsp. salt
• 1/4 tsp. black pepper
• *** Topping ***
• 1/2 cup bread crumbs
• 3 Tbsp. unsalted butter; melted
• Zest of one lemon
• 3 Tbsp. chopped fresh parsley
• 1/4 tsp. sea or kosher salt

• Prep Time: 60 minutes
• Cook Time: 45 minutes

• Total Time: 105 minutes

Preparation

1. Heat oven to 400 degrees.

2. Brush the bottom of a shallow casserole dish with olive oil and place squash cut-side-down in the dish.

3. Bake until fork tender - about 45 minutes - then let it cool.

4. Scrape the flesh into a medium mixing bowl (you should have around 3 cups), then mash and stir in molasses, 3 tablespoons butter, horseradish, 1/2 teaspoon salt, and black pepper.

5. Clean the baking dish and spread squash mixture in it.

6. Combine topping ingredients in a small bowl and sprinkle on squash.

7. Bake until bread crumbs are golden brown.

Note: This dish freezes well. Thaw and then reheat in a 350 degree oven to re-crisp topping.