Buttercup squash, named for its dark green skin and sweet bright orange flesh, has a rich creamy texture perfect for all your fall and winter dishes. In this article, I will instruct you how to cook buttercup squash in the oven and on the stove.
1. How To Cook Buttercup Squash in Oven (Roasted Recipe)
Ingredients
- 1 small buttercup squash (about 2 lbs), halved and seeded
- 1 tbsp olive oil or melted butter
- 2 tbsp brown sugar or maple syrup
- 1⁄4 tsp cinnamon
- Pinch salt
Instructions
Preheat oven to 400°F. Cut off stem end of squash and slice in half lengthwise. Scoop out seeds with a large spoon.
Brush flesh side of each half with olive oil and place cut-side down on a parchment-lined baking sheet.
Roast for 30 minutes until just tender enough to pierce skin with a knife.
Remove from oven and turn squash cut-side up. Fill cavity with brown sugar, cinnamon and salt.
Return to oven and bake 15-20 minutes more until very tender.
Let squash stand 5 minutes before scooping flesh from skins with a spoon to serve.
2. How To Cook Buttercup Squash on Stove
Ingredients
- 1 medium buttercup squash, peeled and diced (about 3 cups)
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1⁄4 teaspoon dried thyme
- 1⁄4 teaspoon dried sage
- Salt and pepper to taste
Instructions
Heat olive oil in a large skillet over medium-high heat.
Add the diced buttercup squash and cook for 5-7 minutes, stirring occasionally, until starting to brown.
Add the garlic, thyme, and sage. Continue cooking for 3-5 minutes, stirring frequently, until squash is fork tender.
Season with salt and pepper to taste. Serve immediately.
You can toss the cooked squash with pasta, rice dishes, or greens for a tasty side.
With either oven roasting or stove sauteing, buttercup squash reveals its sweet, nutty flavor and smooth, creamy texture. This more petite winter squash variety is just right for heating your kitchen on chilly nights.
