Did you know?
Buttercup, Butternut what’s the difference?
The difference between the buttercup squash and butternut squash is their coloring and shape. While buttercup squash is round and dark green, the butternut squash, which is the most popular of the winter squashes, is easily identified as a tan bowling pin shape.
Where to store it?
It will last 3-6 months when stored at room temperature in a dry and cool but not cold location.
How to Use it?
Buttercups are known for their dry-textured flesh, which holds their shape in whole baked, stuffed, stews and curries. It is best suited for baking, roasting, steaming, stuffing, boiling, and sautéing. Its rind is tough, and although edible, many prefer to peel it before consumption. It can also be sliced into rings or cubes and used in an endless array of recipes such as soups, salads, stews, gratins, sandwiches, and risotto.
Here are some serving tips:
Baked Buttercup Squash
Created by: Angela
This is a sweet yet savory side dish that's also super easy to make! If you are looking for a new and unique vegetable side to wow your family, this one is it!
1 lb buttercup squash (1 small squash, halved and seeds removed)
1 cup apples (cored and chopped semi-sweet apples)
½ tsp Kosher salt
¼ tsp pumpkin pie spice (or cinnamon)
2 TBSP butter
2 TBSP honey
1. Preheat your oven to 400°F (205°C) and cut your buttercup squash in half carefully. Remove the seeds and place each top and bottom half of the squash into a 9x13 baking dish.
2. Chop the apple(s) and toss with salt and pumpkin pie spice then transfer into the squash halves. Place a tablespoon pat of butter onto each squash with apples, then drizzle each with 1 tablespoon of honey.
3. Bake at 400°F (205°C) for 35-40 minutes or until your apples and squash are tender. *If the apples start to get too toasty and browned, place a sheet of aluminum foil over your dish.
4. Remove from the oven and serve immediately when done.
Buttercup Squash Alfredo Sauce
Created by: Homemaking without Fear
This Buttercup Squash Alfredo Sauce is absolutely amazing. It is rich, creamy, savory and healthy too. This is a great dish for kids as it has "hidden veggies". They will love it, eat it up and so will you!
1 small buttercup squash (you will need 1 cup of pureed squash)
1 TBSP olive oil
1/4 cup butter
1/4 tsp minced garlic
1/4 cup flour
2 cups milk
1 cup heavy cream
1 cup grated parmesan cheese
salt & pepper to taste
First prepare the squash:
1. Preheat oven to 400 degrees.
2. Cut squash in half and scoop out the insides. Drizzle with oil and put it flesh side down on a baking sheet lined with parchment or foil
3. Roast at 400 degrees for 1 hour or until the insides are soft and can be scooped out easily.
4. Scoop out insides and mash by hand or puree it in a blender or food processor with a little bit of water to a milkshake consistency.
5. You will need 1 CUP of squash puree for this recipe.
For the Sauce:
1. In a medium saucepan on medium heat melt butter.
2. Add garlic to butter, stir it around then add flour.
3. Whisk flour into butter and let bubble for 2 minutes - do not brown or burn.
4. Whisk in milk and heat on Low-Med until it is slightly thickened.
5. Add warm cream, parmesan and squash puree.
6. Whisk and let melt and heat through but do not boil.
7. Add salt and pepper to taste.
Notes Serve over cooked noodles with a sprinkle of parsley and more parmesan.
Try it as an alternative to marinara for pizza!
Maple Roasted Buttercup Squash
Created by: Caroline’s Cooking
This deliciously simple way with squash makes a great side, perfect with many mains.
14 oz squash peeled and de-seeded weight (half a medium squash)
1 TBSP oil olive oil, or vegetable/canola (see notes)
1 TBSP maple syrup
1. Pre-heat the oven to 375-400F/190-200C (can vary temp to suit whatever else you are cooking).
2. Remove the seeds from the middle of the squash and peel off the skin (or not, if you prefer). Dice the squash into large bite-size chunks and place in an oven dish.
3. Drizzle over the oil and maple syrup and toss the squash so all of the chunks are covered in both.
4. Roast for approximately 40 minutes until the squash is soft and starting to caramelize. It's worth checking roughly halfway through cooking and turning any pieces of squash that look slightly dry to help them cook evenly.
Notes: Use whichever oil you prefer for this, just be aware olive oil tends to have a slightly stronger flavor so it may come through. For a lot of dishes, that's good, but potentially you taste the maple a little less here as a result. I'd suggest a lighter olive oil or vegetable/canola oil for no flavor from the oil. I prefer to peel the skin off, but you can eat the skin on buttercup squash so you can leave it on, if you prefer.
Thai Buttercup Soup
Created by: Gina Matsoukas
A sweet and creamy buttercup squash soup with undertones of coconut and lime Thai flavors.
1 medium buttercup squash halved and seeded
1 TBSP coconut oil 1 medium yellow onion chopped
4 cloves garlic minced
1/2 TBSP minced fresh ginger
1/2 TBSP minced fresh turmeric
2 TBSP red curry paste
1 1/2 tsp coriander
1 tsp cumin
1/2 tsp Kosher salt
1/4 tsp red pepper flakes
1 medium Yukon gold potato chopped
32 oz broth or stock chicken or vegetable
15 oz can full fat coconut milk
1 lime divided
To Garnish: fresh cilantro unsweetened coconut flakes
1. Preheat oven to 400°F. Lightly grease a baking sheet and place buttercup squash halves cut side down on the pan. Roast until fork tender, about 35-40 minutes.
2. Meanwhile, place coconut oil in a large pot or Dutch oven over medium heat. Once hot, add onion and sauté́ until softened, about 5-7 minutes.
3. Add garlic, ginger and turmeric, stir to combine and cook an additional minute.
4, Add the red curry paste and spices to the pot, stir until well combined with the onion mixture then add the chopped potato.
5. Pour the broth into the pot, stir to combine all the ingredients and bring to a boil. Once boiling, cover and reduce heat to a simmer. Cook for about 15 minutes or until potatoes are fork tender.
6. When squash is finished roasting, remove from the oven and let cool for 5 minutes so you can handle it. Scoop the flesh out of the skin of the squash and add to the soup pot. Stir to combine.
7. Transfer the soup to a blender in batches and blend until completely smooth (*see note). Alternatively, use an immersion blender in the pot.
8. Pour the soup back into the pot (if using a blender) and add all but 1/4 cup of the coconut milk and juice of 1/2 a lime. Stir until well combined.
9. Serve the soup while hot. Drizzle the remaining coconut milk on top of the soup in each bowl and use a spoon or toothpick to swirl it around for a pretty presentation.
10. Garnish with fresh cilantro, sliced lime wedges and coconut flakes as desired.
Buttercup Squash Cake
Created by: Krissy Allori
This Buttercup Squash Cake is everything a fall recipe should be. Roasted and pureed buttercup squash, applesauce, cinnamon, sugar, moist, delicious... YUM!
1/3 cup packed brown sugar
1/3 cup all purpose flour
4 TBSP cold butter cut into small cubes
1/3 cup chopped walnuts
1 tsp cinnamon
1/2 tsp pumpkin pie spice
2 cups all purpose flour
2 tsp baking powder
1 1/2 tsp cinnamon
1/2 tsp baking soda
1/2 tsp pumpkin pie spice
1/4 tsp kosher salt
1/2 cup unsalted butter, room temperature
1 cup granulated sugar
1 cup mashed roasted buttercup squash
1 tsp vanilla extract
1/2 cup apple sauce
1 cup confectioners sugar
2 tsp cinnamon
2 tsp vanilla extract
2 TBSP hot water
1. Preheat oven to 350 degrees F. Prepare a bundt pan by heavily greasing with butter and dusting with a thin layer of flour.
2. To make the crumble, mix brown sugar and flour in small bowl. Use fork or pastry blender to cut in cold butter to make course crumbs. Mix in nuts, cinnamon, and pumpkin pie spice. Set aside.
3. To make the cake, mix dry ingredients (flour, baking powder, cinnamon, baking soda, pumpkin pie spice, and salt) in small bowl. Set aside.
4. In stand mixture, cream butter and sugar on high speed until very well combined, light, and fluffy. Beat on high for five minutes, using a scraper to loosen sides and bottom half way through. Once thoroughly combined, scrape sides again. Slowly mix in eggs, one at a time. Once eggs have started to combine, turn the speed up to medium and beat for about 30 seconds. Once again, scrape sides and bottom of bowl. Add pureed squash and vanilla. Stir on low and then once combined, increase speed to medium and mix for about 30 seconds until well combined. Scrape bowl.
5. With speed set to low and the mixer running, scoop dry ingredients into bowl one spoonful at a time. Once all the dry ingredients have been added and are somewhat combined, increase speed to medium to thoroughly mix, about 30 seconds. Batter will be very thick and sticky.
6. Scoop half the batter into the prepared pan and spread the best you can. Pour the applesauce over the batter and spread to create an even layer. Sprinkle crumb mixture evenly over applesauce. Finally, scoop remaining cake batter on top of the crumb mixture and do your best to spread it evenly. The cake mix may not entirely cover the crumb mixture.
7. Bake in preheated oven for 50-55 minutes or until a knife inserted comes out clean. Remove from oven and allow to cool in pan slightly, about 5 minutes, before inverting onto plate.
8. Whisk together glaze ingredients and drizzle over inverted cake. Serve warm or at room temperature. Store in airtight container.
Recipes are curated by Lauren
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