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buttercup squash (yet again!) for a non-cook??

hey all, i'm just about to pop a buttercup squash into the oven, but am trying to figure out what to do w/ it after roasting. i'll be getting together w/ some girlfriends this weekend, and would love to bring something that's delicious yet simple. i'm debating over savory or sweet, but am thinking the less ingredients the better, w/out compromising the the taste of the squash since it's one ive never had before (and i read it's on the sweet side)! also, i'm considering roasting it bare; what do you think...thanks for any info!

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  1. Since you aren't familiar with the squash, I vote for a simple preparation. I never had this variety until I met my future husband. It was the squash they preferred to grow in the garden. My MIL thought butterNut squash was too watery. We have preferred butterCup until last year when I grew Confection, a different strain that looks like a greenish gray butterCup. Since butterCup and Confection peel is tough, we microwave a squash first, then scoop out the insides. It will be interesting to see what your friends think about the taste. Confection is even sweeter and more dry than butterCup and an excellent keeper. Roasting would also be a good way of cooking it. Usually the only time I add seasonings such as cinnamon to squash is when the squash is tasteless which is very rare. Sometimes I buy butternut simply because it's easier to cut but last year we had a prolific harvest of Confections. Also last year I substituted slices of Confection in Massaman Curry instead of using sweet potatoes. WOW.

    1 Reply
    1. re: dfrostnh

      hey dfrost, i'm sure that i read one of your posts regarding buttercups, & your MIL's squash cooking technique! the confections sound awesome though, and i just adore squash in general. its so cool seeing all the varieties at the farmers market, but i'm disappointed i havent seen any delicatas; have you tried those? they're smaller and sweet too, and when i lived in maine last fall, my boss would stuff them w/ an asian style tempeh filling for all the vegetarians & vegans. they were SO yummy! i was tempted to pick up a blue hubbard as well, but i figured the buttercup & butternut were more than enough for now. have you tried those? if so, how would you compare the taste? anyway, thanks for chiming in; its always fun talking squash. if i only cooked it more, than i guess i'd learn more!

    2. I've gotten lovely buttercup squashes from the greenmarket and they are really good. I too think they are one of the sweeter ones. Last Thanksgiving I made a cheese fondue in a roasted buttercup squash (I just rubbed it with olive oil inside and out before roasting). It was very tasty -- you can use a long-handled spoon to reach the inside squash part along with the cheese. It was also great for a party because everyone hangs around it.

      I can't find the recipe that I used right now. But this one is pretty close: http://www.nydailynews.com/lifestyle/... . Good luck with whatever you do.

      2 Replies
      1. re: LNG212

        that is a really cool idea, lng, thanks for the link! its funny, i wouldnt think the daily news would have recipes like that, more of a times thing...awesome nonetheless!

        1. re: unocal

          You know I wouldn't have thought Daily News either. But I still can't find my recipe. Aaargh. I totally want to make it for a dinner party around the holidays. I'll have to search harder or I will end up using the DN one also.

          Anyway, the fondue is really good. The acidity of the wine and richness of the cheese pair well with the sweet roasted goodness of the squash. And it's pretty too. I've done the same thing with acorn squash as well.

      2. You could prepare it this way, which is great for butterNut squash:

        Slice in half from top to bottom and remove the seeds. Fill each half with a mixture of ricotta cheese, grated Parmesan cheese, 1 minced clove of garlic, minced rosemary, sage, salt, pepper, and a dash of cayenne. Drizzle with a little olive oil if you like, then roast at 400-425F until the squash is soft and the filling is golden.

        Note: you can speed this up by par-cooking the empty squash in the microwave, then filling and finishing roasting in the oven.

        1. I like butternut squash soup made w/ roasted butternut squash. The last time I had friends in the winter, we had soup and panini.

          1. so i roasted my squash bare, but it came out very dry! i put some water in the pan, so im wondering why it seems so dry?

            5 Replies
            1. re: unocal

              I use olive oil, liberally, no water.

              1. re: unocal

                Buttercup IS a drier-fleshed squash than butternut. If you roasted it flesh up, that would make it fry out easily. It is better-suited to being halved, then roasted cut-side down, with a little water and/or cider in the pan.

                1. re: greygarious

                  i did half it and roast it cut side down, which is how i always roast squash. i've got it sitting on my table in plastic wrap, wondering how i can salvage it. i'd like to turn it into a nice soup, although there isn't a lot of it. im thinking if i just add some milk, spices and whatnot it'll be fine.

                  1. re: unocal

                    sorry unocal, the dryness might be related to the season. Last year was our first year of growing squash after many years of just growing some tomatoes in pots. We were shocked at how dry Confection was the first couple of times. I had to add liquid to mashed squash. I don't recall this being a problem with butter Cup but as fall progressed, the squashes in storage became much moister. You shouldn't have any problem salvaging it whether you turn it into soup or just add some liquid (cider is fun) and mash it.
                    I planted Delicata in a lousy location so had crop failure. We've had some terrific Delicata from the farmstand and also so poor quality ones so the jury is still out on what we think about it. I don't bother with Hubbards because they are so big and hard to cut. When I was buying what looked like ButterCup at the store, I looked for those marked kabocha. I have trouble telling these apart from ButterCup but wikipedia says they lack the distinctive blossom end.

                    I'm not familiar with tempeh but usually enjoy anything Asian-style. Any chance you have the recipe?

                    1. re: dfrostnh

                      yeah i guess you never can tell when it comes to squash until you cook it! oh well, i will attempt to do something w it, cuz i dont wanna just throw it away! those delicatas though, when they are on, man are they good! i think my boss had planted them just outside our kitchen too. i don't have the recipe for the tempeh, but i will send her an email (although i think she hardly ever checks it). i don't recall ever seeing her make it either, but it can't be very hard. i'm sure she probably just sauteed some garlic, probably onions, the tempeh, in some sweet soy sauce, but i dont know what else. i will ask her though, cuz i'd like to replicate it at home also.