Review: Buttercup squash is AMAZING!!!! Buttery with a mild nutty flavor. She gave a brief description of how she cooks them then, all four of us, reached in and grabbed her remaining squash! The reason I went for the buttercup squash was simple, there were a group of us standing there wondering what to do with this fantastic looking produce and the seller pointed to the buttercup and told us it was her favorite. The seller had a whole variety of squash - I wanted to try them all! - but, managed to narrow it down to one. ![]() I picked up this little warty gem at a great farmer's market in Richland, Washington. It is extremely popular, especially as a soup, in Brazil and Africa." According to Wikipedia, "buttercup squash can be roasted, baked, and mashed into soups, among a variety of filler uses, much like pumpkin. You can identify a buttercup squash by its dark green skin, squatty-squarish shape, and the funny, inset, domed belly-button on the base. ![]() Now thanks to my challenge I have a new favorite, buttercup squash. I already know I enjoy pumpkin, butternut, acorn and spaghetti squash. Throughout the upcoming chilly months, I have assigned myself a fun little challenge - try all of those bumpy, warty, unusual looking squash that I have shied away from in the past. I like to call of myself an adventurous eater but, I am embarrassed to say, I have not ventured very far into the colorful world of squash. I am still a huge fan of buttercup squash. This recipe-I hope–is a little more appetizing than that, though.I went into the way-back machine to grab this oldie-but-goody post from 2011. It reminds me when growing up I would steal the cold foil-wrapped slices of butter from the bread basket at restaurants and eat them plain. ![]() My favorite part is the pat of butter on top. Transfer the squash to a serving bowl and serve hot.For an even quicker and smoother method, put all of the ingredients into a food processor and blend until smooth. Add the butter, cream, salt, and nutmeg to the squash and mash it with a potato masher until smooth.Carefully scoop the flesh away from the skin and combine it in a mixing bowl.Remove the halves from the oven and wait until they’re cool enough to handle.Roast the flesh of the squash skin-on until it’s soft and scoopable-about an hour.Cut the squash in half and remove the filling and the seeds. ![]() *You can also use dairy-free alternatives in place of both of these and make the dish vegan. You can find buttercup squash at most grocery stores I find mine at the farmers’ market where it’s probably cheapest at $4 a squash. This variety cooks softer and starchier than most other varieties so that it mashes more like a sweet potato but still has that distinct squash flavor to it. This recipe calls for a very specific type of squash: Buttercup squash, otherwise known as kabocha squash or Japanese pumpkin. Mashed squash is a great healthy substitution for mashed potatoes when it’s not loaded with too many sticks of butter(I’m looking at you, Pioneer Woman). The truth is, warm, comforting Holiday dishes are so good there’s no reason not to eat them all season long, except that they might fill you out a little too fast. Is it too soon to start dreaming about Thanksgiving side dishes? We only have a little more than a month to go so I’m going to say not.
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