One of the greatest perks of wintertime is that it is the peak season for winter squash. One of the tastiest winter squashes is called buttercup squash. Buttercup squash is one of the rare vegetables that taste so deliciously decadent that the thought that you’re eating something healthy seems foolish. Welcome to the healthy deliciousness of buttercup squash.
What Is Buttercup Squash?
Buttercup squash resembles a green pumpkin. It has a firm green skin, yet on the inside it is as orange as a pumpkin. The flesh tastes similar to butternut squash in sweetness when cooked, but it has a creamier texture and a slightly heavier mouth feel. The seeds of the squash are also edible, and quite tasty when roasted.
The Nutrient Profile of Buttercup Squash
Buttercup squash is a nutrient powerhouse. It is an excellent source of vitamin A, vitamin C, beta-carotene, alpha-carotene, vitamin B-complex (folate, etc.), vitamin E and fiber. It contains potassium, manganese, and many other minerals. Buttercup squash even contains some omega-3 and omega-6 fatty acids to help with brain function. All in all, buttercup squash is an incredibly healthy vegetable with many vitamins, minerals, and other nutrients. Lucky for us, it doesn’t taste as if it were healthy.
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How to Buy, Store, and Prep Buttercup Squash
Look for a squash that has firm, blemish less skin. It should be heavy for its size. It can be stored in a cool, dry, place for up to three months. When ready to use the squash, be sure you scrub and rinse the skin well. Dry the squash and then cut it in half. Scoop out the seeds. The squash is now ready to either go in the oven or be cubed, diced, or sliced further. The seeds, rinsed, dried, and tossed in a little bit of oil and salt, may be saved to roast in a 350 degree F oven until golden (15-minutes) for a healthy and crunchy snack. Once cooked, buttercup squash freezes very well.
Ideas for Cooking Buttercup Squash
Buttercup squash is an incredibly versatile squash with both savory and sweet uses. It can be cubed then roasted or steamed. Buttercup squash can be cut in half, roasted (400 degrees F) in a pan face down filled with ½ inch water until fork-tender, 45 minutes, then the flesh pureed or mashed. The mash or puree can be served much like mashed potatoes or mixed into soups, pasta dishes, or even scrambled eggs. On the sweet side of things, buttercup squash puree can be used when baking breads, muffins, doughnuts, cookies, coffee cakes, and much more. Some home cooks even add buttercup squash to pancakes, waffles, or French toast. Buttercup squash is easily added to many recipes to enhance the nutrient profile of the dish.
There are many ways that buttercup squash can be cooked and if you are feeling particularly lazy, it can even be eaten raw. We hope you give this delectable squash a try very soon.
