Buttercup Squash Recipes

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ROASTED BUTTERCUP SQUASH



Roasted Buttercup Squash image

Buttercup squash turns sweet and creamy when roasted. You can find it at your supermarket and local farmers markets during September and October. If it's not available, you can substitute kabocha, red kuri or butternut varieties.

Provided by Food Network Kitchen

Categories     side-dish

Time 50m

Yield 4 servings

Number Of Ingredients 3

1 medium buttercup squash (about 2 pounds), stemmed, seeded and cut into 1-inch wedges
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper

Steps:

  • Position an oven rack in the center of the oven and preheat to 425 degrees F.
  • Toss the squash with the oil, 2 teaspoons salt and 1/4 teaspoon pepper on a rimmed baking sheet until completely coated. Roast, tossing once halfway through, until the squash is tender and browned on the edges, 35 to 45 minutes.

BUTTERCUP SQUASH WITH APPLES (COOKING FOR 2)



Buttercup Squash with Apples (Cooking for 2) image

Make the most of winter squash when you pair it with apples and brown sugar in this dreamy side dish.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 50m

Yield 2

Number Of Ingredients 6

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

Steps:

  • 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.

Nutrition Facts : Calories 125, Carbohydrate 24 g, Cholesterol 10 mg, Fat 1/2, Fiber 6 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 30 mg

BUTTERCUP SQUASH SOUP



Buttercup Squash Soup image

Provided by Food Network Kitchen

Categories     main-dish

Time 55m

Yield 2 servings

Number Of Ingredients 10

3 tablespoons unsalted butter
3/4 cup coarsely chopped onion
2 carrots, peeled and coarsely chopped
1 jalapeno, seeded and coarsely chopped
1 buttercup squash, peeled, seeded and chopped
1 potato, peeled and coarsely chopped
4 cups chicken stock or water
1/2 cup cream
Salt and pepper
Sliced scallion and diced red bell pepper, for garnish

Steps:

  • In a large pot, melt the butter and cook the onions until tender. Stir in the carrots and jalapeno and toss to coat. Stir in the squash and potato. Pour in the chicken stock and bring to a simmer. Simmer until the vegetables are tender, about 30 minutes. Puree the soup in a blender in batches. Return to the pot and stir in the cream. Season to taste and garnish with the sliced scallion and bell pepper.

BUTTERCUP SQUASH CASSEROLE



Buttercup Squash Casserole image

Make and share this Buttercup Squash Casserole recipe from Food.com.

Provided by senseicheryl

Categories     Vegetable

Time 1h20m

Yield 1 quart dish

Number Of Ingredients 8

1 (2 1/2 lb) buttercup squash
2 tablespoons brown sugar, packed
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 tablespoons butter or 2 tablespoons margarine
1 tablespoon fresh chives, chopped
1/8 teaspoon ground nutmeg, if desired

Steps:

  • Heat oven to 350°F Cut squash into quarters; remove seeds. In ungreased shallow baking pan, place pieces, cut sides down. Bake 45 to 50 minutes or until tender. Cool slightly.
  • Spray 1-quart casserole with cooking spray. Scoop squash pulp from skin; place in medium bowl. Discard skin. Add brown sugar, salt, cinnamon, 1/4 teaspoon nutmeg and butter to squash. Mix with potato masher or fork until well blended. Spoon into casserole. Sprinkle with chives and 1/8 teaspoon nutmeg.
  • Bake 20 to 25 minutes or until hot.

Nutrition Facts : Calories 700.3, Fat 24.9, SaturatedFat 15.3, Cholesterol 61.1, Sodium 801.5, Carbohydrate 125.4, Fiber 17.6, Sugar 51.8, Protein 11.2

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