Buttercup Squash Recipe – Wholesome Deliciousness

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When I saw this little-known winter squash in the store, it caught my attention and I decided to give it a try. buttercup pumpkin It quickly became a favorite in my kitchen due to its rich nutty flavor and creamy texture.This is similar to baking other types of butternut squash, e.g. butternut squash, Delicate pumpkinpumpkin or acorn squash, but it was a bit sweet, so I balanced it out with a savory garlic parmesan flavor.You can enjoy this buttercup squash recipe as an easy Side dishesor use it for Soupstews, casseroles, or even mashed like potatoes!

Ingredients and Substitutions

This section explains how to choose the best ingredients for oven-roasted buttercup squash, what each ingredient does in the recipe, and substitution options.For measurements see Recipe card below.

Basic ingredients:

• buttercup pumpkin – This winter melon looks similar to kabocha pumpkin They vary in size and color, but usually have a small ridge on one end, resembling a turban pumpkin. Sometimes it doesn’t have this ridge. Peak season starts in late summer or early fall and lasts through winter, so you can find them at your local farmers market or grocery store during this time. Look for a firm pumpkin that is heavy for its size, which means it is fresh and ripe.
• olive oil – This adds flavor, helps seasonings stick, and promotes browning and caramelization. You can also substitute avocado oil or any heat-resistant oil.
• sea ​​salt and black pepper

Optional garlic-parmesan cheese coating:

You can simply roast buttercup squash with the ingredients above, but I like to add a parmesan cheese coating. This type of squash tends to be drier than other squash varieties, so this helps lock in moisture. you need to:

• grated parmesan cheese – With a nice browned and crispy coating, it’s so good! You can also use other very hard cheeses, such as Pecorino Romano.
• garlic powder – Because… who doesn’t love garlic? Fresh garlic burns at high temperatures, so garlic powder works best.
• dried thyme leaves – I used 1/2 tablespoon (1 1/2 teaspoons) dried thyme, but you can substitute 1 1/2 tablespoons (4 1/2 teaspoons) fresh thyme if you prefer.You could also try rosemary or sage, or just use 1/2 tbsp italian seasoning instead.

See the flavor variations below for more seasoning ideas!

How to Cut Buttercup Squash

The best way to cut buttercup squash into wedges, similar to kabocha squash. The skin is very hard, so peeling is not recommended.

1. Cut off the ends.Cut off the top and bottom with a sharp knife. If the shape of the pumpkins makes this difficult, you can cut them out after cutting them in half. (You can see in the picture below that I couldn’t cut off the stem without removing a bunch of flesh.)
2. Cut in half and remove seeds. Place the squash cut side down and cut in half downwards. Scoop out the seeds with a spoon. If you didn’t do this in step 1, cut off the stem on one end and the ridge on the other.

3. Make wedges. Place squash vertically and cut downwards into 1-inch wedges. Repeat with your other half.

How to Cook Buttercup Squash

This section shows how to roast buttercup squash, with step-by-step photos and details about the technique to help you visualize it.For full instructions, including quantities and temperatures, see Recipe card below.

1. season. Arrange buttercup squash slices in a single layer on top Large baking pan, without touching each other. Make sure each piece of squash touches the pan. Drizzle both sides with olive oil, then sprinkle both sides with garlic powder, dried thyme, salt, pepper, and Parmesan cheese.
2. bake. Roast buttercup squash in the oven until tender and edges are browned and caramelized.

Tip: Foil or an oiled bare pan works better than parchment paper.

Parchment paper is the least sticky but will reduce browning. I prefer to use foil or a bare board, brushed with some extra oil to prevent sticking.

Taste changes

The best part about this dish is that you can make it into a variety of different flavors. Here are some other ways to spice up buttercup squash recipes:

• maple pecan – Omit the garlic powder and thyme. Before the last 5 minutes of baking time, drizzle with maple syrup (or natural syrup) sugar free maple syrup) Sprinkle chopped pecans over squash. It’s the perfect combination of sweet and nutty.
• Spicy – Heat together 1/2 teaspoon smoked paprika, 1/4 teaspoon cayenne pepper and a pinch of paprika.
• Herbie – In place of the Parmesan cheese and garlic powder, use a combination of 1 teaspoon fresh rosemary, 1 teaspoon fresh thyme, and 1 teaspoon fresh sage.

You can also apply my changes Kabocha Pumpkin Recipe Posting this buttercup squash recipe instead.

Storage instructions

• Shop: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
• Reheat: Simply heat in the microwave or in the oven at 350 degrees Fahrenheit for 10-15 minutes.
• freeze: You can freeze uncooked and cooked buttercup squash recipes. For uncooked squash, peel, seed and cut into small pieces, then freeze in an airtight container for up to 12 months. For cooked squash, cool, portion, and freeze in airtight containers or zip-top bags for up to 6-8 months.

What to Serve with Buttercup Squash

The flavor of this roasted buttercup squash recipe pairs well with many main dishes. Try these simple pairings:

More Roasted Winter Squash Recipes

There are many butternut squash recipes you can try. Here are some of my favorites:

Buttercup Squash Recipe

This buttercup squash recipe is the perfect cozy fall and winter side dish! Grilled to perfection with an olive oil and garlic parmesan coating.

Prepare: 5 Every minute

chef: 25 Every minute

All: 30 Every minute

Serving size: 6 (Adjust according to recipe proportion)

raw material

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instruct

Click on the time in the instructions below to start the kitchen timer while cooking.

1. Preheat oven to 425 degrees F (218 degrees C).prepare one Large baking pan Line it with foil or parchment paper, or leave it uncovered if it’s a good nonstick surface. (If using a bare pan or lined with foil, lightly brush with oil. If using parchment paper, this is not necessary.)

2. Cut off the top and bottom of the ends of the pumpkin. (If this is difficult to do based on its shape, you can do it after cutting it in half in the next step.)

3. Cut the buttercup squash in half from stem to tip and scoop out the seeds. If there’s more stem or a little woody cap left at the end that you couldn’t cut off when it was whole, cut it off immediately. Turn half flat side down (stem side up or down) and cut down into a circle to create 1-inch-thick wedges (somewhat similar to the look of melon slices). Repeat with remaining half of squash.

4. Arrange pumpkin slices in a single layer on a large baking sheet without touching each other. (You can line the pan with foil or parchment paper if you wish, but parchment will reduce browning. If using foil or a bare pan, brush it with some extra oil before adding the squash.)

5. Drizzle both sides of the squash with olive oil. Sprinkle both sides with garlic powder (if using), dried thyme (if using), salt, and pepper. Sprinkle with Parmesan cheese, if desired.

6. Roasting Buttercup Squash in the Oven 25-30 minutesturning halfway through, until pumpkin is tender and edges are browned.

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Recipe Notes

Serving size: 1 cup

Nutritional information does not include optional ingredients.

nutrient content

Amount per serving. Serving sizes in recipe instructions above.

Calories 144

fat 9.2 grams

protein 1.8 grams

total carbohydrates 16.3 grams

net carbs 13.4 grams

fiber 2.9 grams

sugar 4.2 grams

Nutritional facts are provided as a courtesy. Have questions about calculations or why you’re getting different results?Please check out our nutrition policy.

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