Pierce whole squash in several places, and bake halved squash hollow side up. This squash gets golden brown and crispy on the edges, which is a beautiful contrast to the soft flesh. It helps the natural sugars to caramelize, emphasizing the yumminess inside. Wrap cut pieces in plastic and refrigerate up to five days.īuttercup Squash may be cooked whole or split lengthwise (removing seeds). Roasting squash is a terrific way to get it nice and flavorful. Store Buttercup Squash in a cool, preferably dark, well-ventilated area for up to two months. The hard skin protects the flesh and allows it to store longer than summer squash. After halving the squash, flip the halves over and place them on a cutting board, cut-side down. Buttercup squash can also be cooked in a pot of boiling water. Pour about of an inch of water in the bottom of the pan and roast the squash in a 350-degree oven until tender. Tender skin indicates immaturity or poor quality. Brush the squash with olive oil and sprinkle with salt and pepper. If you don't want to go through the hassle of breaking down a pumpkin, substitute the similarly sweet buttercup squash in your favorite savory pumpkin. Pick a buttercup squash with a firm cap, halve, scoop out the seeds, and bake to bring out the squash's sweetness. In ungreased shallow baking pan, place pieces, cut sides down. Like the pumpkin, the buttercup squash's seeds can also be roasted to snack on. Once the seeds are removed, Buttercup Squash can be baked, mashed, pureed, steamed, simmered, or stuffed and can replace Sweet Potatoes in most recipes.Ĭhoose squash that have a hard, deep-colored rind free of blemishes or moldy spots. Heat oven to 350F Cut squash into quarters remove seeds. One of the sweetest varieties of winter squash, its flesh is dark orange and tastes sweet and nutty when cooked. The deep yellow to orange meat (reminiscent of sweet potato) is firmer than summer squash and require longer cooking. Unlike summer squash (which are picked when immature and skins are tender), Buttercup Squash have hard, thick skins and only the flesh is eaten. If you order vegetable tempura at a Japanese restaurant, you’re likely eating kabocha pieces, skin on, sliced thin, and deep fried with a light tempura batter.Buttercup Squash are part of the Turban squash family (hard shells with turban-like shapes) and are a popular variety of winter squash. The “pumpkin” involved is almost always actually kabocha squash. Gang Dang Fak Tong, or red pumpkin curry, is a wonderful thing to order when you can find it on a Thai menu, or to cook at home. Buttercup is good this way also, but is a little less dry and can be great halved and baked using my master recipe. Because of this dryness, kabocha squashes thrive in soups and stews–they hold their shape rather than degrading into mush. It is dense, concentrated flesh that, if baked, can become so dry that it’s crumbly, with an intensely delicious flavor. maxima squashes like kabocha, and buttercup to a lesser degree, is quite different from the other squashes. How to Cook Kabocha Squash and Buttercup Squash Kabocha squashes are also dark green and similar in shape but lack the dark bottom. Kabocha squash is closely related to buttercup and distinctly Asian, in fact its name (南瓜) is just the word for squash in Japanese. Toss the squash with the oil, 2 teaspoons salt and 1/4 teaspoon pepper on a rimmed baking sheet until. Turban and Kabocha Squashes, on display at Earth Fare grocery store, Asheville, NC Position an oven rack in the center of the oven and preheat to 425 degrees F. In recent years, Turban squash has become more prevalent in stores, where you can find it either amid a mix of decorative many-shaped and colored pumpkins or in the array of fall squash for eating. There’s another closely related type called turban squash that really shows off this button on the blossom end, sticking it out as a big decorative bump. It’s dark green with faint vertical stripes, and the bottom (blossom) end sometimes has a pale green button or turban on that side. Buttercup squash is shaped like a globe that got flattened on the top and bottom. Buttercup is a favorite up there but lesser-known elsewhere. I grew up in Maine eating buttercup squash as much or more than any other, which I now know is rare outside of the New England states of the northeastern US. NOTE: To cook buttercup squash, use a large, sturdy chefs knife to split the squash in half.
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