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.
What is the difference between butternut squash and buttercup squash?
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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, scoop out the seeds and stringy “meat”.
Place Butter, Molasses and Brown Sugar, Salt, and Pepper inside the bottom half of the squash.
Place Top back on squash, completely cover with foil, 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:
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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:
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.
- 1 large buttercup squash
- 1 stick butter ( unsalted )
- 1/4 cup molasses
- 1 cup packed light brown sugar
- salt and pepper to taste
- Preheat oven to 400 degrees
- Remove top of squash like carving a pumpkin, clean seed from top and keep to use when baking
- Completely remove seeds and pith from squash, salt and pepper inside of 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 prepared baking sheet and bake for 45-1 hour or until squash is fork tender
- Remove squash from oven and test for doneness, lift lid, piercing the flesh with fork. Squash is done when fork slides smoothly into flesh with no resistance
- Using a large spoon, scoop flesh in chunks leaving flesh inside the squash in the hot liquid
- Serve hot