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
- 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.
- Mix remaining ingredients; spoon into squash halves.
- Cover and bake 30 to 40 minutes or until squash is tender.
Butternut Squash Coffee Cake
- 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
- In a small bowl, combine the first six ingredients. Cut in butter until crumbly; set aside.
- 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.
- Spoon half into a greased 9-in. springform pan.
- Spread applesauce over batter. Sprinkle with half of the crumb mixture. Spoon remaining batter evenly over crumb mixture. Top with remaining crumb mixture.
- Bake at 350° for 50-55 minutes or until a toothpick inserted near the center comes out clean.
- Cool for 10 minutes before removing sides of pan.
- 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
- 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.
- Preheat the oven to 325 degrees F.
- Combine the eggs, egg yolks and cream in a food processor or blender. Add the cooked squash, sugar and nutmeg and blend until smooth.
- 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.
- Bake the custards until set, 30 to 40 minutes.
- 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.