You can see a picture of that type of buttercup squash in this Thai buttercup squash soup recipe. Other times, however, the top where the stem is will have a domed little circle (usually a light green color) sort of popping out. It can be a little bit confusing when they look like this to decipher a buttercup from a kabocha squash. Sometimes, it will look exactly like the picture above – a mostly dark green, somewhat short and flat shaped squash with a few streaks of light green on the sides and a top that just has a normal looking stem coming out the center. This is the tricky part because buttercup squash can actually look a little different from one to the other! It’s very similar to koginut squash and sweet dumpling squash in that regard, another more unique winter squash worth trying! WHAT DOES BUTTERCUP SQUASH LOOK LIKE? It’s a bit more unusual than other winter squash but worth seeking out! You may be lucky enough to grab one of these guys at your local grocery store but chances are more likely you’ll find buttercup squash at your local farmers market or farm stand during the fall or winter seasons. We’ll touch on everything from where to buy it to the best ways to cook buttercup squash and then a simple oven roasted buttercup squash recipe that uses maple syrup to really amp up the fall flavors. So, we’re going to dive deep into it today! I wrote an entire guide to winter squash a bit ago and while I covered the basic winter squash in that article, buttercup wasn’t really on my radar back then. Learn the best ways to cook it including this simple method for roasting in the oven until sweet and caramelized.īuttercup squash is one of the many fall squash varieties but a little less well known than some of its relatives like butternut, spaghetti, acorn or even delicata and kabocha. A fork should be able to easily pierce the squash and shred it.Buttercup squash is an often overlooked member of the fall squash family. Place your squash on a large baking sheet or in a baking dish, cut side up. For sweet, brush it with softened butter and sprinkle brown sugar and cinnamon all over it. For savory, drizzle it with some olive oil and sprinkle paprika or curry powder over it with some salt and pepper. Choose if you would rather go the sweet or savory route with your acorn squash.
COOK BUTTERCUP SQUASH SKIN
After roasting, the skin on the squash will be soft and edible so there's no need to worry about peeling it if you choose not to, but if you do, the flesh separates from the skin easily after roasting.ĭress it up. If you prefer to eat this squash without the skin, you totally can! If you choose to remove it, we recommend waiting until after it cooks (if you’re serving it whole). Leave the skin on and cut into half moon slices or peel the skin off and cut into large cubes! At this point you can also cut the squash further if you don't want to serve them in halves.
Don't toss the seeds, though! Just like you can with pumpkin, clean them off and roast the seeds for a perfect little snack. After you have your squash open, use a spoon to scrape out the seeds. Cut the squash in half lengthwise, cutting through where the stem used to be.
This will make a flat surface for it to stand on instead of dangerously rolling around on your cutting board. To make it easier, cut the stem off and place squash cut side down on your cutting board. Here’s everything you need to know to cook it perfectly:Ĭut it in half. You can dress it up savory or sweet based on your main-the possibilities for this squash are endless.
COOK BUTTERCUP SQUASH FULL
Full of fiber, this squash is not only packed with nutrients, but its small size makes it far easier to cut open and work with. While we have plenty of love for all the types of squash, we think that acorn squash deserves its chance in the spotlight.
When it comes to winter squash, butternut squash and pumpkin can get all the attention.
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