How To Cook Buttercup Squash
Today I’m going to share how to cook buttercup squash. Not to be confused with butternut. I get them confused all the time. Don’t worry I’ll share the difference. There are many ways to cook Buttercup squash but I’ll show you an easy foolproof way. Kinda like a set-it-and-forget-it kind of recipe.
Squash is probably one of my favorite things about fall, that and the vibrant colors of the changing leaves, and I also love walking through the piles of leaves that line the street. If I really think about it, fall might be my favorite season!
I especially love squash when I can grow my own, and that doesn’t happen every year. Even though I do try, sometimes the plant sadly doesn’t make it. This year was different, we had a great squash year. We not only grew buttercup squash but also butternut! The two butter squashes haha.
Sometimes I think people mix up the varieties. Butternut and Buttercup squash sound so similar, but yet they are so different! There are actually so many different varieties of squash. You can almost always find several different varieties at the grocery store or your local farmers market. Butternut and Buttercup are two varieties I always see. Let me explain the difference…
Not to be confused with a buttercup this squash is long and tan or peachy in color. This squash can easily be cooked by peeling the thick skin with a peeler or cutting it off. It’s great in soups, salads (after it’s roasted), and just by itself.
This is the kind of squash you’ll want sitting on your counter. It’s very versatile and so delicious when roasted. The seeds are so good. You can saute them in a pan with a little olive oil and salt & pepper. They are the perfect topping on squash soup. Believe me, you’ve got to try it!!
My favorite way is to cut the skin off, dice it, drizzle and toss in olive oil, salt, and pepper, and roast it in the oven. You’ll find a great recipe for a roasted vegetable quinoa salad on my Youtube channel. There you’ll see exactly how I prep a butternut squash. The prep is way different from buttercup squash. Once you cook one you’ll recognize how different they are.
If you’re at the grocery store you’ll probably be able to spot these squash from a mile away. These squash are round and dark green. You’ll also notice a lighter green stripe running down the sides and a woody stem. Sometimes they even have cool bumps that resemble barnacles. Just like pumpkins, every squash is so different. This squash is so good roasted with lots of butter.
If you’re looking to grow your own squash just know that they love sun! Just like pumpkins, make sure to plant them in a sunny location. This year we decided to try growing 2 varieties, Buttercup & Butternut. We recently built a new bed that happened to be in full sun so we thought we’d give it a try. Thankfully they both grew and we ended up with a pile of squash. I feel we had success because of the sunny location and really good soil. I’m convinced those two things can make anything grow! Check out my harvest video.
Buttercup squash will always make me think of my childhood. I remember my mom roasting this squash in the oven with butter and just how much I loved it! It always happened to be on Sundays and around Halloween. It’s funny what memories we hold on to. I wish my kiddos felt the same way about Buttercup squash. I hope one day they will warm up to it. Now let’s get back to the recipe…😁
How to cook Buttercup Squash
Let’s go over how to cook this fantastic little squash. It’s super simple. This is my set-it-and-forget-it kinda recipe. Watch while you cook- How to cook Buttercup Squash (My Youtube Video)
-First preheat your oven to 350 degrees.
-Grab some salt, pepper, and a stick of butter (You won’t use it all)
-You’ll also need a cutting board and a knife
-Also some foil and a sheet pan
- Before cutting, break the stem off (This will make it easier to cut) Then cut the squash in half (from the stem down)
- Next, you’ll want to scrape out the guts and seeds. You can roast them if you’d like, save some for next year (seed saving) or give them to your chickens or add them to your compost.
- Once they are clean you can add butter (I added 2 tablespoons) and sprinkle in some salt & pepper.
- Lastly, you’ll want to wrap them up like a little package to prevent the butter from spilling out. Fold all 4 sides together like a purse.
- Bake for 50-60 mins or until fork tender. When you take them out and open the foil please be careful. They will be hot and the steam will come out when you open the foil.
- Let them sit and cool off. Next, you can scoop the squash into a bowl mixing all that butter. Make sure to taste and season with salt before serving. I even added a couple of scoops of butter on top and warmed it back up in the microwave before serving.
This Buttercup Squash is the perfect addition to any comfort meal!! We had ours with rotisserie chicken, brussels sprouts, and oven-roasted potatoes (from our garden). It was a special meal that’s for sure!
If your looking for a recipe to make with your Buttercup squash check out these recipes:
Sheet Pan Ranch Chicken & Veggies
Maple Glazed Brussels Sprouts & Bacon
I hope you find this blog post helpful and you can try cooking a buttercup squash sometime, maybe even a Butternut variety! Both are delicious!!
Learn. Garden. Cook. Repeat.