Buttercup squash is by far my favorite winter squash. I like butternut squash too, but buttercup is denser, dryer and sweeter. Putting butter on buttercup squash is almost a waste of butter. Well, maybe not, but all it really needs is a little salt.
I baked the squash with a little water in the tray at 400ºF. My intention to use the squash as a vessel to hold the chili flew out the window when the shell of the squash collapsed under its own weight. There is a fine line between being done and falling apart done. One distracted moment is all it takes.
I placed the flesh of the squash in a ring around the sides of the bowl the spooned the chili con seitan into the center. This dish ceased to be vegan when I topped it with shredded cheddar cheese.