Buttercup Squash: The Sweet, Creamy Winter Squash You Should Know
/When fall arrives at the farm, the fields begin to change. Summer's tomatoes, peppers and berries give way to pumpkins, root vegetables and one of our favorite cool-weather crops: winter squash.
Among all the varieties of winter squash, buttercup squash deserves a little more attention.
With its deep green skin, bright orange flesh and distinctive "cup" on the bottom, buttercup squash is easy to recognize. But its real appeal is inside. The flesh is naturally sweet, dense and creamy, with a flavor that has often been compared to sweet potatoes.
It's delicious roasted with a little cinnamon and maple syrup, blended into soup, mashed with butter, or used anywhere you might use pumpkin or butternut squash.
And there's a pretty fascinating story behind this humble-looking squash.
What Is Buttercup Squash?
Buttercup squash is a winter squash, which means it is harvested when the fruit is fully mature and its rind has hardened. Unlike summer squash such as zucchini and yellow squash, winter squash can be stored for weeks or months after harvest.
Botanically speaking, squash is actually a fruit, because it develops from the flowering part of the plant and contains seeds. In the kitchen, of course, we treat it as a vegetable.
Buttercup squash is typically round or slightly squat, with dark green skin and rich golden-orange flesh. One of its most recognizable characteristics is the small, recessed "cup" or turban-like area on the blossom end.
The flesh is thick, dry and sweet, which makes it especially good for roasting, baking and pureeing.
And while buttercup looks somewhat similar to kabocha squash, it is its own type of winter squash with its own varieties and history.
The Surprising History of Buttercup Squash
Buttercup squash has a relatively modern history compared with many other types of squash.
Squash itself has been cultivated in North America for thousands of years. Native peoples grew squash as part of important agricultural systems, including the famous Three Sisters planting of corn, beans and squash. Winter squash was particularly valuable because its hard outer rind allowed it to be stored and eaten throughout the winter months.
Buttercup squash, however, came along much more recently.
It was developed by researchers at what was then the North Dakota Agricultural College, now North Dakota State University. The cultivar was officially released in 1932, the result of plant breeding work designed in part to develop crops that could perform well in the challenging northern growing climate.
One of the important figures in the development of buttercup squash was horticultural researcher A.F. Yeager, who spent years working on vegetables and other crops in North Dakota. NDSU notes that Yeager was sometimes called the "Plant Wizard of the North" because of his work developing crops suited to the region's short growing season and cold winters.
Today, varieties such as Burgess, Bonbon and Uncle David's Dakota Dessert are among the buttercup squashes recommended by NDSU's home garden trials.
So the next time you see a buttercup squash, you're looking at a vegetable with nearly a century of modern breeding history behind it.
Why Is It Called Buttercup Squash?
The name comes from its shape.
Many buttercup squash have a distinctive indentation or "cup" on the bottom of the fruit. Combined with its rich, buttery-colored flesh and naturally sweet flavor, the name buttercup seems particularly fitting.
And the flavor really does live up to the name.
Buttercup squash has a rich, sweet and creamy texture that makes it one of those vegetables that doesn't require much help in the kitchen.
How Does Buttercup Squash Grow?
Buttercup squash grows on a vigorous vine, just like many other winter squash varieties.
Like all squash, it is a warm-season crop and is sensitive to frost. In Massachusetts, squash should be planted outdoors only after the danger of frost has passed and the soil has warmed to roughly 60–65°F.
Growing buttercup squash:
☀️ Full sun:
Choose a location that receives at least six hours of sunlight each day.
🌱 Warm soil:
Squash does not like cold, wet soil. Wait until the soil has warmed before planting.
💧 Consistent water:
Winter squash needs regular moisture throughout the growing season, particularly while the vines are growing and the fruit is developing. About an inch of water per week is a useful general guideline.
🌿 Give it room:
Buttercup squash produces long vines that need plenty of space to spread.
🐝 Don't forget the pollinators:
Squash flowers depend on pollinators, particularly bees, to produce fruit.
In Massachusetts, gardeners can either direct-seed squash once conditions are warm enough or start transplants indoors. UMass Extension recommends starting squash indoors roughly 2–3 weeks before planting outdoors, then hardening the plants off before transplanting.
When Is Buttercup Squash Ready to Harvest?
Winter squash should remain on the plant until it is mature.
One of the easiest ways to tell that winter squash is ready is to look at the rind. A mature squash should have a hard outer shell that cannot easily be punctured with a fingernail. The stem will also begin to harden and the plant itself may start to decline.
When harvesting, cut the squash from the vine rather than pulling or twisting it off. Leaving a portion of the stem attached can help extend its storage life.
Curing Buttercup Squash
Before storing winter squash for an extended period, it can be helpful to cure it.
Curing allows the rind to harden and small cuts or scratches to heal, helping protect the squash during storage.
If the weather is warm and dry, winter squash can be cured outdoors for about 7–10 days. If the weather is wet or cold, it can be cured in a covered, well-ventilated space.
Once cured, buttercup squash should be stored somewhere cool, dry and well ventilated.
Under ideal storage conditions, buttercup squash can keep for several months.
That's one of the reasons winter squash has been such an important food crop: harvest it in the fall and you can enjoy it well into the winter.
Is Buttercup Squash Good for You?
Absolutely.
Like other orange-fleshed winter squash, buttercup squash is a nutrient-rich food and a good source of fiber, vitamin C and carotenoids.
Those beautiful orange and golden pigments are important because many carotenoids can be converted by the body into vitamin A. Vitamin A plays an important role in maintaining healthy vision, skin and immune function.
Winter squash also provides:
Dietary fiber
Vitamin C
Potassium
Carotenoids
Complex carbohydrates
Naturally occurring antioxidants
And because buttercup squash has such a naturally sweet and satisfying flavor, it can be a wonderful way to add more vegetables to a meal without needing a lot of added sugar or heavy sauces.
What Does Buttercup Squash Taste Like?
This is where buttercup squash really shines.
The flesh is:
Sweet
Dense
Creamy
Rich
Slightly nutty
Similar in texture to a sweet potato
Compared with some other winter squash, buttercup tends to have a drier, denser texture, which makes it particularly good for mashing and pureeing.
It's delicious simply roasted with olive oil, salt and pepper, but it also works beautifully with warm spices such as cinnamon, nutmeg and ginger.
How to Cook Buttercup Squash
There are plenty of ways to enjoy buttercup squash, but you don't need a complicated recipe.
🍁 Roasted Buttercup Squash with Cinnamon
This is one of the easiest ways to prepare it.
Ingredients:
1 buttercup squash
1–2 tablespoons olive oil
1 tablespoon maple syrup
½ teaspoon cinnamon
Salt and pepper
Optional: chopped pecans or walnuts
Directions:
Preheat oven to 400°F.
Carefully cut the squash in half and scoop out the seeds.
Cut into wedges or cubes.
Toss with olive oil, maple syrup, cinnamon, salt and pepper.
Arrange on a baking sheet in a single layer.
Roast for approximately 30–40 minutes, turning once, until tender and caramelized.
Sprinkle with toasted nuts before serving, if desired.
The result is sweet, savory, caramelized and completely comforting.
Other Ways to Enjoy Buttercup Squash
Mash it.
Cook the squash until tender, scoop out the flesh and mash it with butter, olive oil, salt and pepper.
Make soup.
Buttercup's thick, creamy flesh makes an excellent base for soup. Add onions, garlic, vegetable broth and warm spices for an easy fall meal.
Stuff it.
Cut the squash in half, remove the seeds and roast until tender. Fill it with grains, beans, vegetables, nuts or herbs.
Add it to pasta.
Pureed buttercup squash makes a delicious creamy pasta sauce.
Use it in baked goods.
Pureed buttercup can be used much like pumpkin in breads, muffins, pancakes and pies.
Roast the seeds.
Don't throw those seeds away! Clean them, season them and roast them for a crunchy snack.
Buttercup Squash vs. Butternut Squash
Buttercup and butternut squash are both winter squash, but they're quite different.
Buttercup: Rounder, dark green skin, dense golden-orange flesh, rich and sweet flavor.
Butternut: Long, smooth and tan, with a smaller seed cavity and smooth orange flesh.
Butternut is often a little easier to peel and cube, while buttercup has an especially rich, dense texture that makes it wonderful for roasting and mashing.
In many recipes, however, you can substitute one for the other.
How to Choose a Good Buttercup Squash
When shopping for buttercup squash, look for one that feels heavy for its size with a hard, intact rind.
Avoid squash with:
Soft spots
Deep cuts
Punctures
Mold
Sunken areas
A mature winter squash should have a firm shell.
How to Store Buttercup Squash
One of the best things about winter squash is that it doesn't need to be eaten immediately.
Keep whole buttercup squash in a cool, dry, dark place with good air circulation. Don't wash the squash until you're ready to use it.
Once you've cut it open, wrap the unused portion and refrigerate it.
Cooked squash can also be refrigerated or frozen for later use.
A Perfect Taste of Fall
There is something special about winter squash.
It arrives just as the days get shorter and the weather begins to cool. It bridges the gap between the abundance of summer and the comfort-food season of fall.
And buttercup squash is one of the best examples.
It's sweet without being dessert, hearty without being heavy, and versatile enough to become a side dish, soup, sauce, entrée or even dessert.
So the next time you see those dark green, round squash at the farm store, farmers market or in your CSA share, pick one up.
You might just discover your new favorite fall vegetable.
Get More From the Farm
Looking for seasonal produce, farm-made foods and other tastes of New England agriculture? Visit Nourse Farm in Westborough, Massachusetts, and see what's growing and available throughout the season.
From summer berries and fresh vegetables to fall squash and other seasonal favorites, there's always something new to discover at the farm.