how to cook buttercup squash

Today was my first buttercup squash. Cooking and tasting. I’m in love. I steamed it whole. The odor was shocking. I was going through the apartment trying to figure where the smell was coming from. But once done I cut in 4 sections. Getting the seeds out and peeling was very easy. The meat was not dry or watery. It was like a baked sweet potato. I’m very happy.

I cut my buttercup squash up in quarters or more if larger.. then put about a cup of water in a pot and steam for about 40 min. the squash is sort of dry after I remove the pulp but I reserve some of the cooking water and add in and mash the squash with a potato masher, if im going to freeze it I add nothing at this point.. Just put in freezer bags and freeze. When we do eat it,, I thaw it and add butter, brown sugar, salt and pepper.. need enough brown sugar to taste the sweetness of the squash...

Thanks all for the comments. I was really curious if anyone actually used the "cook whole like a Potato" method as I did not like the results. It does not sound like it is a popular idea.

Buttercup Squashes are lovely and often hard to find. They are alittle more dense and orange than a butternut squash, but can be used interchangeably in any recipe calling for butternut. They vary in size from quite large to almost as small as an acorn squash . If you want to roast them, I cut them in half , remove the seeds , brush with oil or butter and roast them cut side down on a baking sheet covered with parchment or foil, if,they are small , you can turn them over when they are about halfway roasted and fill the cavities with chopped apple , cinnamon , butter and maple syrup, and continue to roast until every thing is tender.

I usually do what you were planning to do: half (or quarter if large), clean, and roast with skin on. I like the browned edges and slightly drier meat you get when it's roasted cut-side up, but go cut-side down if you prefer moister meat. Sometimes I cut them into thinner wedges (skin on--buttercups are a pain to peel) and roast those flat on a sheet pan.

My mother used to put a few ounces of raw breakfast sausage or Italian sausage into each half when they were about half-done. The sausage cooks as the squash finishes, making a nice savory-porky contrast to the sweet squash flesh. I think I'll make that tonight--buttercup's my favorite squash, hands down.

I tried roasting whole and cleaning afterward once, but didn't like the result: the meat was too wet, and cleaning the guts was more of a chore when they're steaming hot than cold.

I like your idea. Or, you could peel, clean and cube. Then roast in a hot oven with savory or sweet spices. I also like adding winter squash to my stews in place of potatoes. Coincidentally, there is a tutorial and recipe for winter squash and kale salad right on the splash page of this site.