Buttercup Squash Recipes

1 Buttercup winter squash, cut in half with seeds scooped out
1 ¼ cups cooked rice
2 tbls butter
¾ cup onion, finely chopped
1 tsp fresh ginger, minced
1 clove garlic, minced
1 medium tart apple, diced
1 orange, sectioned and chopped
¼ tsp cinnamon
¼ tsp allspice
salt
1 tbls maple syrup (optional)
½ cup walnuts (or other nut of your choice), chopped
Plain yogurt

Preheat oven to 400 F. Roast the squash in a baking pan, cut side down with 1/4” of water in the pan for 45-60 minutes until a fork easily pierces the skin and flesh. Remove from oven. Turn oven down to 350 F. Meanwhile, melt the butter in a skillet. Add the onion and ginger and sauté for 5 minutes until soft. Add the garlic, apple, orange and spices and sauté for 5 minutes more. In a bowl, mix the rice and chopped nuts. Add the sauté and season to taste with salt and optional maple syrup. Spoon the mixture into the squash halves and return them to the oven (face up). Bake for 20-30 minutes until heated through. Serve topped with spoonfuls of yogurt.
 

When I make this I don't puree it, though you could if you like a smooth texture better.  I personally like the texture of the very tender broccoli swimming around in a thick broth.  Mmmm!

1-3 TBLS cooking oil or butter
1 bunch scallions (or 1 onion), chopped
2-3 cups broccoli florets (bite size pieces)
2-4 cups chicken broth
1 buttercup squash, roasted and flesh mashed

On medium, sauté scallion in butter until tender.  Add broccoli, squash, broth, salt and pepper to taste.  Simmer until broccoli is very tender.  Check seasonings and add optional cream, milk, coconut milk, etc.

Availability: September-December (possibly longer if supplies last)

Storage tips: Winter Squash wants to be between 55-65 degrees. It stores best in a cool dry room in your house and should last at least into November and can last much longer depending on conditions.

How to eat: Basic winter squash preparation includes roasting. Heat oven to 350 degrees, cut squash in half, scoop out seeds and place face down on baking sheet or dish. Add ½ inch of water to the pan and roast for 45 minutes or until a fork pierces easily through the skin. We enjoy using winter squash in soups and Buttercups are especially good for stuffing.

4 tablespoons butter or oil
¼ pound baked ham, chopped
2 carrots, chopped
2 leeks, cleaned and sliced
4 cups water or chicken stock
1 ½ pounds buttercup squash, peeled, seeded, chopped
1 teaspoon dried thyme
1 bay leaf
1 tablespoon tomato paste
1/8 teaspoon ground allspice
Salt and pepper
2 cups half-and-half

Sauté ham, carrots, and leeks on medium until tender.  Add water and bring to boil.  Add squash, thyme, bay leaf, and tomato paste.  Reduce heat, cover and simmer until squash is tender.  Puree and then add allspice, salt, pepper, and half-and-half.  Serve hot.

This is my basic squash soup recipe that I make all the time.  You can add other veggies to it to make endless variations.  Try adding roasted red peppers, kale, broccoli, sausage, etc. etc.  Enjoy!

Onion, any color, chopped
Butter or cooking oil
Garlic, optional
Hot pepper and/or cayenne and/or curry powder
Cooked squash flesh
Chicken broth to cover
coconut milk or cream

Sauté onion until tender, 8-10 min. Add garlic, hot pepper/curry powder.  Stir 1 minute.  Add squash and chicken stock.  Bring to a boil. Simmer until vegetables are very soft, about 15 min. Add coconut milk and puree.  Add salt and pepper to taste.  Yum!

1 bulb garlic, top cut off to expose the tips of the cloves, roasted at 375 until soft, pulp squeezed out
Cooking oil
1 small/medium onion, chopped
1 buttercup squash, peeled, seeded, and chopped into chunks
½ teaspoon dried thyme
3-4 cups chicken broth
salt and pepper to taste
2-4 TBLS butter, optional

Heat oil on medium and sauté onion until softened, stirring occasionally, about 5 min.  Do not brown.  Add squash, roasted garlic, thyme, broth, salt and pepper.  Bring to boil and simmer until squash is very soft.  Puree, check seasonings and add optional butter.

1-2 medium-large onions, chopped
4 tablespoons butter
1 buttercup squash, cooked, skin removed
1 bunch kale, midribs removed and chopped
1 quart chicken broth
1 pound ground pork, or spiced sausage
2 garlic cloves, minced
Minced parsley, salt and pepper

Saute onions in butter until soft.  Add squash, broth, kale, garlic.  Simmer until tender.  Add browned sausage and parsley.  Check seasonings and serve hot!

1 buttercup squash, cut in half with seeds scooped out
3-4 tbls cooking oil
½ cup onions, diced
½ cup sweet peppers, diced
½ cup mushrooms, diced
1 lb. ground beef
1 tsp cumin
¼ tsp cinnamon
Salt and pepper to taste
½-1 cup cheese, grated

Pre-heat the oven to 400 degrees. Place the squash in a casserole, face-down, with ¼ inch of water. Bake 45-60 min. until a fork easily pierces the skin. Meanwhile, heat oil in a large skillet over medium heat. Add the onions, peppers, and mushrooms and sauté for 8-10 minutes until they soften. Add the beef, cumin, cinnamon, salt and pepper and cook several more minutes, until the meat beef is browned. Transfer to a bowl and mix in the cheese. Drain the water from the squash casserole leaving the oven on, turn the squash halves face up, and stuff with the beef and vegetable mixture. Return to oven and bake for 15 min. Serves 4-6.

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