So glad you enjoyed it!

So glad to hear!

Yes you can indeed cook squash whole, and I do this sometimes particularly if I'm looking for puree for something as it gives a much better flavor and texture rather than steaming. As a side, it is a bit of a different dish. Just as baked potatoes and roast potatoes are both good, they are not the same. So it really depends if you're still keen to get those slightly caramelized edges etc as you do with chunks.

I cook my squash whole. Just wash and then pierce the skin in 5-6 places. Place on parchment lined baking pan and cook at 400 deg.for an hour or until you can easily cut into it. The skin will be crispy and easy to peal away. Then scoop with a spoon and remove the seeds. Very easy amd less time,e consuming than peeling and chopping. Just mix with some maple syrup and serve.

what are the amounts for your spicing?

Thanks for the suggestion on cutting. And yes I appreciate buttercup squashes are generally much bigger than 14oz, but whole ones can vary quite a bit as well and would typically be too much eaten at once for a smaller number of people. The 14oz is more to give an amount to then give corresponding quantities of the other ingredients that you can then multiply everything up, if needed, for a larger piece of squash/more people etc.

I am not very strong either and it is hard to cut and skin the squash. If there is a strong man here, I ask for help. If not, I use a larger knife to cut the squash down the middle, cutting the stem area in half. Then I put each half inside down on the cutting board, and using a smaller, sharp knife, cut off the skin. It can be done.!!!
I would also like to mention that most buttercup squashes that I have ever grown (and I have grown them for decades) weighs closer to 4 pounds than 14 ounces. 14 ounces seems too light for this squash in it's entirety, even seeded and peeled.

I tend to use a ceramic baking dish, but I don't think it matters all that much. I think metal can cook quicker as it heats faster, so I would keep a close watch towards the end in case it is ready sooner.

That sounds great as well - it's such a lovely squash, it doesn't need a whole lot of additions. I do recommend the maple if you get a chance.

Yes, a little time in the microwave will help to soften and make it that bit easier, if you're finding it a challenge.

I usually poke the squash with a knife, then put it in the microwave for 2-3 minutes to soften the skin before cutting and peeling. Just that little bit makes it easier to cut.

I agree, they can be tricky. I generally try to get it stable on it's base and cut through the middle on both sides, through the bottom then often snap it apart near the stem since that bit can be harder to cut. Then, remove the seeds and the gooey bit with them form the filling. After that, it depends on the squash - if there are ribs/cavities I try to cut down them so you just have outside curves to peel. If it's smooth, then I just start peeling. If it feels particularly tricky you can actually just remove the seeds, cut in chunks and remove the skin after cooking, just the only issue with that is you then don't get the maple flavors in to that side as much.

Yes, sorry; I meant to type dry. I believe I had a different variation, although it was still sold as a buttercup squash. Next time I think I will try using it in a soup or something to keep it moist.

I assume you mean dry? That's not something I have ever found, but as I mention above, I believe there is more than one variation that is called "buttercup" and I'm not sure if the other is a bit different in texture.

Great! Hope you enjoyed!

You can find Buttercup squash in Asian market(Korean) Good luck!!!

I agree, definitely the time of year to get all the squash you can and this is a great way to use some.

It really is!

It's a tasty squash to try and this is a great way to prepare it.

It really does!

This would be the perfect way to use some of it up, enjoy!

Yes, I would usually peel it first (though you can roast it skin-on if you like then peel after but then you don't get as much of the caramelized bit to eat)

Thank you, I agree it's nice to get a good sense of the flavors the first time you try something. This is a delicious way to enhance the natural flavor.

Roasting is definitely one of my favorite ways, it brings out the natural sweetness. I hope you try and enjoy!

Thanks Joy, I hadn't had it either but now I'm hoping to find another soon! This recipe works with other squash as well.

Thanks Analida, it's very simple but very tasty!