Buttercup squash is a common variety of winter squash with a dark green skin and a round shape. Like other winter squash, it is an excellent source of fiber and nutrients and can easily be roasted, baked, mashed, or puréed.
To cook buttercup squash, start by cutting it in half. Be sure to use a sharp knife and to stabilize the squash with a clean kitchen towel, if necessary; cutting round squash can be difficult. Once you’ve halved the buttercup squash, scoop out the seeds and fibers and discard them.
In the Oven
Place the cleaned halves cut-side up on a rimmed baking sheet or in a shallow baking dish. Brush the squash with olive oil and sprinkle with salt and pepper. Pour about ¼ of an inch of water in the bottom of the pan and roast the squash in a 350-degree oven until tender.
On the Stovetop
Buttercup squash can also be cooked in a pot of boiling water. After halving the squash, flip the halves over and place them on a cutting board, cut-side down. Cut the halves in half again and then peel the quartered squash with a sharp knife or durable vegetable peeler. Then, cut the squash into 1-inch cubes and boil in water (or steam in a steamer basket) until tender.
You can then season the buttercup squash and serve it whole, sliced, or mashed. You can also easily purée it as a base for soups or stews.
Kristie Collado is The Daily Meal’s Cook Editor. Follow her on Twitter @KColladoCook.