Anyone have any ideas for cooking with a buttercup squash?
It's definitely butterCUP and not butterNUT - it looks like this: http://www.landcareresearch.co.nz/news/i.
I was thinking about using it in a soup - roasting it first and then pureeing it with some other veg.
Anyone have any tried and tested recipes or top tips on cooking with this type of squash? I've had a look on google and found some interesting stuff but would like to hear other people's experiences.
I've not used or eaten any type of squash much before but I'm trying to expand my horizons and eat more seasonally available produce.
Cheers!
Answers:
I've not come across buttercup squash, but you could try adapting butternut or other squash recipes; I'm sure they'd work just fine.
Hugh Fearnley-Whittingstall gave a fab-sounding recipe for stuffed butternut squash in today's Guardian. I've included the link below.
I never thought I'd try an HFW recipe - I've always thought of him as the archetypal meat-eater, but this one does look yum and I'm going to make it for my tea tonight!
EDIT: I did make it for my tea and it was truly scrumptious. I'm definitely going to keep the recipe and make it again! I never thought I'd say this, but thanks Hugh Fearnley Whittingstall!!
no, but I've tried a butternut squash soup that I bought at trader joe's.
no ideas at all.
Skin it and cut into small cubes and fry it in butter .
Salt and pepper -Yum Yum.
You can also add it in a spicy chinese stir fry ,with chili oil ,hoisin sauce and oyster sauce.Add other veggies and some shrimp.
That sounds revolting - Why would anyone think of such stupid things. Have you got lots of time on your hands or what, Homeless people get given a better choice of soups than that monstrosity.I'd rather eat a slug.
BUTTERNUT SQUASH SOUP WITH PARMESAN AND FRIED SAGE LEAVES
Fried sage leaves make a crispy garnish. Try them also crumbled on mashed potatoes and sautéed vegetables.
3 tablespoons butter
1 onion, coarsely chopped
1 tablespoon chopped fresh sage
1 2 3/4-pound butternut squash, halved, peeled, seeded, chopped (about 5 cups)
5 cups canned low-salt chicken broth
1/3 cup freshly grated Parmesan cheese
24 fresh sage
Melt 1 tablespoon butter in heavy large pot over medium heat. Add onion; cover and cook until soft, stirring occasionally, about 7 minutes. Add chopped sage; stir 1 minute. Add squash and broth. Increase heat to high and bring to boil. Reduce heat and simmer until squash is tender, about 25 minutes. Cool slightly. Puree soup in batches in blender until smooth. Return soup to pot. Mix in cheese. Season to taste with salt and pepper. (Can be made 1 day ahead. Cool slightly, then cover and refrigerate.)
Melt remaining 2 tablespoons butter in heavy large skillet over medium heat. Add sage leaves and sauté until brown and toasted, about 2 minutes. Bring soup to simmer. Ladle into bowls. Garnish with fried sage leaves.
Makes 8 servings.
though i've used other squash before that work well, have not tried buttercup. I did have butternut squash pie that was heavenly. don't have a recipe, try looking on www.recipe.com.
All squashes are either summer or winter squashes. Buttercup, butternut, acorn squash all fall into the winter squash category. You can prepare them all the same way, and their tastes are pretty similar, though they differ enough that it's interesting to try them all. Baking upside down in the oven, then turning over and filling with butter and honey or brown sugar is my preferred method of preparation.
I made masses of pumpkin soup yesterday to freeze and eat through the cold winter months. Lovely. If you do a search on Yahoo for Buttercup Squash soup you'll come up with lots of ideas.
Buttercup Squash And Spinach Pie
Ingredients
DOUGH, if you already have a premade crust them skip this.
2 ts yeast warm water
1 ts sugar
3/4 c milk
2 tb olive oil
4 c flour; to 4 1/2; plus 4 bd
2 ts kosher salt
FILLING
1 buttercup squash
2 tb olive oil
2 lg spanish onions; very thinly sliced
2 cl garlic; finely chopped
1/2 c heavy cream
1 tb cinnamon
1 tb ginger; freshly grated
1/2 ts nutmeg; freshly grated
1/2 ts allspice
1 kosher salt; and
1 pepper; to taste
1 c romano cheese
1 lb loose spinach; stemmed and washed
Instructions
To prepare the DOUGH: In the bowl of an electric mixer fitted with a dough hook, add the yeast, warm water and sugar; stir with a fork. Allow to stand 10 minutes or until the yeast starts to bubble and foam (PROOF). NOTE: Make sure that the water is NOT hot.
Add the milk, olive oil and 3 cups of the flour and salt on low speed; mix to combine. Continue to add flour 1/2 cup at a time, kneading the dough in between at medium speed until the dough pulls away from the sides and feels smooth, soft and, when indented with your finger, springs back nicely. If you feel the dough is too sticky you could add more flour, but it is better on the sticky rather then the dry side.
Place the dough in an oiled bowl, cover with a towel and allow to double in bulk. It will take 1 or two hours.
For the FILLING: While the dough is rising, prepare the filling. Set the oven a 375 degrees. Oil a baking sheet. Wash and cut the squash in half and remove the seeds from the center. Drizzle the flesh with 1 T of olive oil and turn the squash cut side down on the baking sheet. Bake in a preheated oven for 30 or 40 minutes or until the flesh is soft. Remove from the oven and set aside.
In the meantime, in a saute pan heat the remaining T of olive oil until hot. Add the onions and cool over low heat, stirring occasionally for 30 minutes. Add the garlic and cook for 30 seconds. Place the onions in a mixing bowl. Using a large spoon scoop the flesh from the squash and add it to the onions. Stir in the heavy cream. Season with cinnamon, ginger, nutmeg, allspice, kosher salt, and pepper. Mix all the ingredients together and set aside until cool.
When the dough has doubled in size, punch it down and turn into a floured board or counter. Divide the dough in half. Lightly grease a 9x13 casserole baking dish, Using a rolling pin, roll half dough out to form a rectangle large enough to fit in the prepared pan and all the way up the sides. The dough may spring back when you work it but perceiver and make it fits up the sides. Sprinkle half the romanao cheese over the bottom of the dough. Spoon the cooled filling into the bottom of the pan; smooth over the entire pan. Place the spinach leaves over the squash mixture. This will seem like a lot of filling but it will collapse while it cooks. Sprinkle the spinach with the remaining cheese and season to taste.
Set the oven at 350 degrees, a , roll out the remaining piece of dough just large enough to fit on the top of the rectangle. Ease the dough onto the top of the filling bringing the bottom edge over the top. Pinch the seams together firmly. With a sharp knife make 4 large holes on the top, spacing evenly.
Transfer the pie to the preheated oven and bake for 30 or 40 minutes or until the crust is golden brown. Remove from he oven and cut into squares.
This pie is best eaten warmed through.
Buttercup Squash with Apples
1 small buttercup or other winter squash (1 pound)
1/2 cup chopped tart cooking apple
2 teaspoons packed brown sugar
2 teaspoons butter or margarine, softened
1/2 teaspoon lemon juice
1/8 teaspoon ground nutmeg
1. Heat oven to 400°F. Cut squash in half; remove seeds and fibers. Place squash halves, cut side up, in ungreased baking dish, 11x7x1 1/2 inches. Mix remaining ingredients; spoon into squash halves.
2. Cover and bake 30 to 40 minutes or until squash is tender.
I've never had a buttercup sqaush, but butternut squash is very nice in soups- use a bit of sage to add a nice flavour or roasted with grlic and olive oil
I,ve made a good number of recipes with this squash. My two favorites are these:
Cut the squash in half so that it will sit. Fill the center (after you have cleaned it out ) with a mixture of butter and brown sugar. About 2 table spoons of brown sugar salt lightly and pepper lightly and cover and bake until tender.
Or: cut it the same way so that it will sit and this time you fill the centers with sweat sausage, cover and bake.
Both are very simple but really Delicious.
This is for either buttercup or butternut.
"Squash and Apple Bake" - 6 servings
2 lbs. butternut or buttercup squash
1/2 cup brown sugar (packed)
1/4 cup butter or margarine; melted
1 tbsp. flour
1 tsp. salt
1/2 tsp. mace
2 baking apples; cored and cut into 1/2" slices
Heat oven to 350*. Cut each squash in half. Remove seeds and fibers; pare squash. Cut into 1/2" slices.
Stir together remaining ingredients except apple slices. Arrange squash in ungreased baking dish (11 1/2, x7 1/2, x1 1/2"); top with apple slices. Sprinkle sugar mixture over top; cover with foil. Bake 50-60 minutes or until squash is tender.
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I was thinking about using it in a soup - roasting it first and then pureeing it with some other veg.
Anyone have any tried and tested recipes or top tips on cooking with this type of squash? I've had a look on google and found some interesting stuff but would like to hear other people's experiences.
I've not used or eaten any type of squash much before but I'm trying to expand my horizons and eat more seasonally available produce.
Cheers!
Answers:
I've not come across buttercup squash, but you could try adapting butternut or other squash recipes; I'm sure they'd work just fine.
Hugh Fearnley-Whittingstall gave a fab-sounding recipe for stuffed butternut squash in today's Guardian. I've included the link below.
I never thought I'd try an HFW recipe - I've always thought of him as the archetypal meat-eater, but this one does look yum and I'm going to make it for my tea tonight!
EDIT: I did make it for my tea and it was truly scrumptious. I'm definitely going to keep the recipe and make it again! I never thought I'd say this, but thanks Hugh Fearnley Whittingstall!!
no, but I've tried a butternut squash soup that I bought at trader joe's.
no ideas at all.
Skin it and cut into small cubes and fry it in butter .
Salt and pepper -Yum Yum.
You can also add it in a spicy chinese stir fry ,with chili oil ,hoisin sauce and oyster sauce.Add other veggies and some shrimp.
That sounds revolting - Why would anyone think of such stupid things. Have you got lots of time on your hands or what, Homeless people get given a better choice of soups than that monstrosity.I'd rather eat a slug.
BUTTERNUT SQUASH SOUP WITH PARMESAN AND FRIED SAGE LEAVES
Fried sage leaves make a crispy garnish. Try them also crumbled on mashed potatoes and sautéed vegetables.
3 tablespoons butter
1 onion, coarsely chopped
1 tablespoon chopped fresh sage
1 2 3/4-pound butternut squash, halved, peeled, seeded, chopped (about 5 cups)
5 cups canned low-salt chicken broth
1/3 cup freshly grated Parmesan cheese
24 fresh sage
Melt 1 tablespoon butter in heavy large pot over medium heat. Add onion; cover and cook until soft, stirring occasionally, about 7 minutes. Add chopped sage; stir 1 minute. Add squash and broth. Increase heat to high and bring to boil. Reduce heat and simmer until squash is tender, about 25 minutes. Cool slightly. Puree soup in batches in blender until smooth. Return soup to pot. Mix in cheese. Season to taste with salt and pepper. (Can be made 1 day ahead. Cool slightly, then cover and refrigerate.)
Melt remaining 2 tablespoons butter in heavy large skillet over medium heat. Add sage leaves and sauté until brown and toasted, about 2 minutes. Bring soup to simmer. Ladle into bowls. Garnish with fried sage leaves.
Makes 8 servings.
though i've used other squash before that work well, have not tried buttercup. I did have butternut squash pie that was heavenly. don't have a recipe, try looking on www.recipe.com.
All squashes are either summer or winter squashes. Buttercup, butternut, acorn squash all fall into the winter squash category. You can prepare them all the same way, and their tastes are pretty similar, though they differ enough that it's interesting to try them all. Baking upside down in the oven, then turning over and filling with butter and honey or brown sugar is my preferred method of preparation.
I made masses of pumpkin soup yesterday to freeze and eat through the cold winter months. Lovely. If you do a search on Yahoo for Buttercup Squash soup you'll come up with lots of ideas.
Buttercup Squash And Spinach Pie
Ingredients
DOUGH, if you already have a premade crust them skip this.
2 ts yeast warm water
1 ts sugar
3/4 c milk
2 tb olive oil
4 c flour; to 4 1/2; plus 4 bd
2 ts kosher salt
FILLING
1 buttercup squash
2 tb olive oil
2 lg spanish onions; very thinly sliced
2 cl garlic; finely chopped
1/2 c heavy cream
1 tb cinnamon
1 tb ginger; freshly grated
1/2 ts nutmeg; freshly grated
1/2 ts allspice
1 kosher salt; and
1 pepper; to taste
1 c romano cheese
1 lb loose spinach; stemmed and washed
Instructions
To prepare the DOUGH: In the bowl of an electric mixer fitted with a dough hook, add the yeast, warm water and sugar; stir with a fork. Allow to stand 10 minutes or until the yeast starts to bubble and foam (PROOF). NOTE: Make sure that the water is NOT hot.
Add the milk, olive oil and 3 cups of the flour and salt on low speed; mix to combine. Continue to add flour 1/2 cup at a time, kneading the dough in between at medium speed until the dough pulls away from the sides and feels smooth, soft and, when indented with your finger, springs back nicely. If you feel the dough is too sticky you could add more flour, but it is better on the sticky rather then the dry side.
Place the dough in an oiled bowl, cover with a towel and allow to double in bulk. It will take 1 or two hours.
For the FILLING: While the dough is rising, prepare the filling. Set the oven a 375 degrees. Oil a baking sheet. Wash and cut the squash in half and remove the seeds from the center. Drizzle the flesh with 1 T of olive oil and turn the squash cut side down on the baking sheet. Bake in a preheated oven for 30 or 40 minutes or until the flesh is soft. Remove from the oven and set aside.
In the meantime, in a saute pan heat the remaining T of olive oil until hot. Add the onions and cool over low heat, stirring occasionally for 30 minutes. Add the garlic and cook for 30 seconds. Place the onions in a mixing bowl. Using a large spoon scoop the flesh from the squash and add it to the onions. Stir in the heavy cream. Season with cinnamon, ginger, nutmeg, allspice, kosher salt, and pepper. Mix all the ingredients together and set aside until cool.
When the dough has doubled in size, punch it down and turn into a floured board or counter. Divide the dough in half. Lightly grease a 9x13 casserole baking dish, Using a rolling pin, roll half dough out to form a rectangle large enough to fit in the prepared pan and all the way up the sides. The dough may spring back when you work it but perceiver and make it fits up the sides. Sprinkle half the romanao cheese over the bottom of the dough. Spoon the cooled filling into the bottom of the pan; smooth over the entire pan. Place the spinach leaves over the squash mixture. This will seem like a lot of filling but it will collapse while it cooks. Sprinkle the spinach with the remaining cheese and season to taste.
Set the oven at 350 degrees, a , roll out the remaining piece of dough just large enough to fit on the top of the rectangle. Ease the dough onto the top of the filling bringing the bottom edge over the top. Pinch the seams together firmly. With a sharp knife make 4 large holes on the top, spacing evenly.
Transfer the pie to the preheated oven and bake for 30 or 40 minutes or until the crust is golden brown. Remove from he oven and cut into squares.
This pie is best eaten warmed through.
Buttercup Squash with Apples
1 small buttercup or other winter squash (1 pound)
1/2 cup chopped tart cooking apple
2 teaspoons packed brown sugar
2 teaspoons butter or margarine, softened
1/2 teaspoon lemon juice
1/8 teaspoon ground nutmeg
1. Heat oven to 400°F. Cut squash in half; remove seeds and fibers. Place squash halves, cut side up, in ungreased baking dish, 11x7x1 1/2 inches. Mix remaining ingredients; spoon into squash halves.
2. Cover and bake 30 to 40 minutes or until squash is tender.
I've never had a buttercup sqaush, but butternut squash is very nice in soups- use a bit of sage to add a nice flavour or roasted with grlic and olive oil
I,ve made a good number of recipes with this squash. My two favorites are these:
Cut the squash in half so that it will sit. Fill the center (after you have cleaned it out ) with a mixture of butter and brown sugar. About 2 table spoons of brown sugar salt lightly and pepper lightly and cover and bake until tender.
Or: cut it the same way so that it will sit and this time you fill the centers with sweat sausage, cover and bake.
Both are very simple but really Delicious.
This is for either buttercup or butternut.
"Squash and Apple Bake" - 6 servings
2 lbs. butternut or buttercup squash
1/2 cup brown sugar (packed)
1/4 cup butter or margarine; melted
1 tbsp. flour
1 tsp. salt
1/2 tsp. mace
2 baking apples; cored and cut into 1/2" slices
Heat oven to 350*. Cut each squash in half. Remove seeds and fibers; pare squash. Cut into 1/2" slices.
Stir together remaining ingredients except apple slices. Arrange squash in ungreased baking dish (11 1/2, x7 1/2, x1 1/2"); top with apple slices. Sprinkle sugar mixture over top; cover with foil. Bake 50-60 minutes or until squash is tender.
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