A simple and delicious side dish. Only a couple of ingredients that you may have in your pantry are needed to make a Baked Buttercup Squash.
Our friend and neighbor asked me if I would like a Buttercup Squash from his garden, his very productive garden. Of course, I would! Having never made one before, I was excited about the challenge.
What is Buttercup Squash?
Buttercup Squash, also called turban squash is a variety of winter squash, but its peak season starts in early fall and lasts through the winter. It has an orange flesh that is typically described as sweet and creamy.
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Now, this squash is 5 pounds! That is a perfect squash for your holiday parties and also makes a wonderful centerpiece! We brought one to a friend’s house and they placed it front and center, so proud.
Cut the stem off and flip it over! Isn’t this a beautiful squash? There is a lot of “meaty” squash inside.
Cut off the top, like you would a pumpkin, and scoop out the seeds and stringy “meat”.
Place Butter, Molasses Brown Sugar, Salt, and Pepper inside the bottom half of the squash.
Place Top back on squash, completely cover with foil, and place on a foil-lined baking sheet. Place in a preheated oven at 400 degrees for an hour to an hour and a half, depending on the size of the squash. I did take the foil off after an hour and let it bake uncovered for another half hour.
Carefully remove foil, be careful of steam released when taking the cover off the top. Use a potholder or towel and carefully take off the top of the squash, scrape top and bottom carefully not going too deep and cutting through. Leave a half-inch along the bottom Gently using a soup spoon scoop the ” meaty ” part of the squash and melted butter and molasses and sugar. After scooping all “meat”, gently place the lid back on top to keep warm.
More Squash recipes:
Stuffed Squash Blossoms
Butternut Squash Side Dish
Sausage Stuffed Butternut Squash
Roasted Butternut Squash
How to Cook Acorn Squash
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Nettie Moore is the cook, baker, photographer, and designer behind Moore or Less Cooking Food Blog. Nettie is a self-trained cook and baker. She loves creating easy recipes that don’t call for a lot of unknown ingredients. Nettie’s Blueberry Skillet Cake has been featured in Taste Of Home Magazine and her Peach Raspberry Pie has won awards! She was born and raised in Southern California and now calls New England her home, where she lives with her husband and two children. Follow Nettie on her blog, Moore or Less Cooking, or here:
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Baked Buttercup Squash
This is an easy recipe that just takes a little time to cut the squash open, clean out and fill with delicious ingredients, perfect for a holiday centerpiece.
Ingredients
- 1 large buttercup squash
- 1 stick butter ( unsalted )
- 1/4 cup molasses
- 1 cup packed light brown sugar
- salt and pepper to taste
Instructions
- Preheat oven to 400 degrees.
- Remove the top of the squash like carving a pumpkin, clean the seed from the top and keep it to use when baking
- Completely remove seeds and piths from the squash, salt, and pepper inside of the squash.
- Cover a baking sheet with aluminum foil
- Fill squash cavity with butter, molasses, and sugar, add more salt and pepper to taste
- Wrap squash completely in aluminum foil, place on a prepared baking sheet, and bake for 45-1 hour or until squash is fork tender
- Remove squash from the oven and test for doneness, lift the lid, piercing the flesh with a fork. Squash is done when a fork slides smoothly into the flesh with no resistance
- Using a large spoon, scoop the flesh into chunks leaving flesh inside the squash in the hot liquid
- Serve hot.
Baked Buttercup Squash
This is an easy recipe that just takes a little time to cut the squash open, clean out and fill with delicious ingredients, perfect for a holiday centerpiece.
Ingredients
- 1 large buttercup squash
- 1 stick butter ( unsalted )
- 1/4 cup molasses
- 1 cup packed light brown sugar
- salt and pepper to taste
Instructions
- Preheat oven to 400 degrees.
- Remove the top of the squash like carving a pumpkin, clean the seed from the top and keep it to use when baking
- Completely remove seeds and piths from the squash, salt, and pepper inside of the squash.
- Cover a baking sheet with aluminum foil
- Fill squash cavity with butter, molasses, and sugar, add more salt and pepper to taste
- Wrap squash completely in aluminum foil, place on a prepared baking sheet, and bake for 45-1 hour or until squash is fork tender
- Remove squash from the oven and test for doneness, lift the lid, piercing the flesh with a fork. Squash is done when a fork slides smoothly into the flesh with no resistance
- Using a large spoon, scoop the flesh into chunks leaving flesh inside the squash in the hot liquid
- Serve hot.
Karen King
Tuesday 26th of September 2023
Buttercup squash is my absolute favorite... I bake it with sausage and onions. No need to sweeten it with anything...
Suzy
Monday 2nd of January 2023
I am not able to leave any recipe alone, lol. Most times it works in my favor sometimes it doesn’t. I added to the other ingredients homemade garlic butter, a sprig of fresh rosemary and a fresh bay leaf…cooking as I speak!
Susan
Monday 4th of October 2021
I’m going to my farmer’s is week and look for a perfect size. Thank you for this great idea.
Judith Hannemann
Monday 6th of October 2014
Casserole looks yummy Nettie! Thanks for posting it on The Weekend Social
nettiemoore11
Thursday 16th of October 2014
Thank you Judith! Nettie
Heidy L. McCallum
Friday 3rd of October 2014
I adore squash and have never tried buttercup squash! I definitely must try this! Looks fabulous and perfect for fall!
nettiemoore11
Sunday 5th of October 2014
Thank you Heidy! Enjoy! Nettie
nettiemoore11
Saturday 4th of October 2014
Thank you Heidy, I know you will love it, we love our fall recipes! Nettie