Having scooped out all of the flavoursome chicken and prawn stuffing and tender flesh of my Surf and Turf Buttercup, I was left with the green thin- skinned shell of the squash. Thinking that it would be tough and unpleasant to eat, I was just about to throw it into the bin when out of curiosity, I broke of a small piece for a taste…To my surprise, it was soft yet still retaining a slight pleasant crunch!
Drawing from the inspiration of crispy potato skins, I created these delightful and healthy baked buttercup skins brushed with a tangy-sweet glaze of honey and balsamic vinegar, topped with nutty sesame seeds.
Did you know that the skin of the buttercup has 22% more calcium than the same weight if milk and compares with lean red meat as a good source of iron? From now on I will never throw out this delicious and nutritious part the vegetable again!