Squash - Buttercup

Quick Facts

Type: Winter Squash
Quantity: Pound
Flavor: Sweet, nutty, and creamy
Grown: Field
Availability: August

Storage and Preparation

Short Term Storage: Store whole squash in a cool dry place for up to 3 months. Once cut, the butternut squash can be stored in a plastic bag in the refrigerator for 3-4 days.
Long Term Storage: Cooked buttercup squash can also be frozen or canned.
More information from ISU extension on:

Preparation: Buttercup squash should be thoroughly washed with cold running water before being prepared or consumed. 

Pairings and Nutrition

Pairings: Buttercup squash is great to eat as a side dish or to use in muffins, soups, or pies.  Buttercup squash can be used in almost any recipe in place of sweet potatoes. 
Nutrition: Buttercup squash is a good source of Vitamin C.

Buttercup Squash Recipes

Baked Buttercup Squash with Apples
  • 1 small buttercup or other winter squash (1 pound)
  • 1/2 cup chopped tart cooking apple
  • 2 teaspoons packed brown sugar
  • 2 teaspoons butter or margarine, softened
  • 1/2 teaspoon lemon juice
  • 1/8 teaspoon ground nutmeg
  1. Heat oven to 400°F. Cut squash in half; remove seeds and fibers. Place squash halves, cut side up, in ungreased baking dish, 11x7x1 1/2 inches.
  2. Mix remaining ingredients; spoon into squash halves.
  3. Cover and bake 30 to 40 minutes or until squash is tender.

Butternut Squash Coffee Cake
Crumb mixture:
  • 1/4 cup packed brown sugar
  • 1/4 cup sugar
  • 1/4 cup all-purpose flour
  • 1/4 cup quick-cooking oats
  • 1/4 cup chopped nuts
  • 1-1/2 teaspoons ground cinnamon
  • 3 tablespoons cold butter
  • 1/2 cup butter-flavored shortening
  • 1 cup sugar
  • 2 eggs
  • 1 cup mashed cooked buttercup squash
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1-1/2 teaspoons ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • Pinch ground cloves
  • 1/2 cup unsweetened applesauce
  • 1/2 cup confectioners' sugar
  • 1/4 teaspoon vanilla extract
  • 1-1/2 teaspoons hot water
  1. In a small bowl, combine the first six ingredients. Cut in butter until crumbly; set aside.
  2. In a large bowl, cream shortening and sugar until light and fluffy. Beat in eggs, one at a time, beating well after each addition. Beat in squash and vanilla. Combine dry ingredients; gradually add to creamed mixture and mix well.
  3. Spoon half into a greased 9-in. springform pan.
  4. Spread applesauce over batter. Sprinkle with half of the crumb mixture. Spoon remaining batter evenly over crumb mixture. Top with remaining crumb mixture.
  5. Bake at 350° for 50-55 minutes or until a toothpick inserted near the center comes out clean.
  6. Cool for 10 minutes before removing sides of pan.
  7. Combine the confectioners' sugar, extract and enough water to achieve desired consistency; drizzle over coffee cake.

Buttercup Squash Custard
  • 1 cup squash (about 2 pounds)
  • 3 large eggs, plus 2 large egg yolks
  • 1 cup heavy cream
  • 4 teaspoons sugar
  • 1/4 teaspoon freshly grated nutmeg
  1. Pierce the squash all over with a fork and place on a damp paper towel in a shallow microwavable dish. Microwave on high until tender, about 15 minutes. Let the squash cool, then cut in half horizontally and, using a spoon, scoop out and discard the seeds and tough fibers. Scoop out the flesh and set aside.
  2. Preheat the oven to 325 degrees F.
  3. Combine the eggs, egg yolks and cream in a food processor or blender. Add the cooked squash, sugar and nutmeg and blend until smooth.
  4. Butter four 8-ounce ovenproof mugs or ramekins and place them in a 9-by-12-inch baking pan. Fill the mugs with the custard, then carefully pour hot water into the pan to reach halfway up the sides of the mugs.
  5. Bake the custards until set, 30 to 40 minutes.
  6. To add a sweet crunch to the custard, cover the surface of each cooked custard with granulated sugar. Place the custards on a baking sheet and broil until the sugar caramelizes, 3 to 5 minutes.