Maple roasted buttercup squash is so easy to prepare and has such fantastic flavor. The perfect side to many a meal, it's comforting and delicious.
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At this time of year, we often get squash in our vegetable box, which is not such a surprise, really, but is also something I am glad about. I also love seeing the brightly colored displays in the farmers market and even the supermarket.
There are so many ways to use squash in recipes, whether as a side, a component of a main or the star itself, they never get boring. Plus the flavors and textures are perfect for this time of year.
While I have made everything from squash gnocchi to squash and cheese biscuits/scones, roasting and making soups (like delicata squash soup) are definite favorites. However I am always finding new ways within these favorites, and new squash to try out.
Working with different winter squash varieties
I didn't grow up with lots of different types of squash, but over the years, I have loved getting to know the different qualities of the different varieties. And I don't just mean their shapes and sizes.
Some are sweeter, others less so. They can be dense, or more tender. As a result, some are better for different uses. Though that said, there are a few ways that work with most winter squash.
With nearly all squash, you can be fairly safe with a few cooking methods:
- Dice and steam - typically 10min or so, depending on squash and size of pieces. Make sure you test with a knife to see if tender, then remove. You can then serve this way or use for eg soup or mashed.
- Halve and bake - remove seeds then place cut side down on a medium-low temp eg 350F/175C for at least 40 mins, depending on the type and size. You may need to cover the skin to avoid it getting too browned. This then gives a vessel you can stuff or tender flesh to scoop and use for other uses - this is how I prepare pumpkin for pumpkin pie.
- Dice or slice and roast - this is far and away my favorite, whether as below with maple or simply with oil. Roasted squash are perfect as a side either as they are, or mixed into salads like my kabocha squash salad.
Identifying buttercup squash
Buttercup squash has a dark green skin and is a relatively dark orange flesh. The outside can look almost similar to acorn squash, but the inside color is more like butternut. The texture and flavor is relatively similar to butternut too - it has that same smooth texture and isn't stringy.
Many, though not all, have a paler green 'cap' as you can see in the photos here which helps to distinguish it from acorn squash. It's sometimes called turban squash, and you can probably see why when it has this shape. The ridges tend to be less pronounced and skin less shiny than acorn squash, too.
Like many other winter squash, it can be a little hard to cut, so take care and use a sharp knife. You can eat the skin once cooked, though I admit I prefer to peel it off as it can go a little chewy.
What does buttercup squash taste like?
Buttercup squash is relatively sweet and smooth in texture. It's probably closest in flavor to butternut or kabocha, though without quite as much depth of flavor as the latter.
What I really like about it is the fact it's that bit lighter than butternut. It's not got that denseness like a potato or parsnip, it's more fluffy like sweet potato. You can easily substitute it for most other sweeter squashes and sweet potato in a range of recipes. Or prepare it in this simple, tasty way, of course.
I debated whether or not to bother sharing this with you as it seems too ridiculously simple. However given I hadn't found all that many recipes for buttercup squash when I was looking, I figured it might be as well to add to the list.
Plus, there is nothing wrong with an easy recipe if the result is something tasty, which is certainly the case here.
The maple syrup doesn't make it overly sweet, it more just enhances the natural sweetness and helps give you little caramelized bits around the edge. And who doesn't like caramelized bits?!
You can keep it simple with just oil and maple syrup, or else add some salt and pepper, or a touch of spice such as cinnamon or cayenne, or some herbs like rosemary or thyme. Alternatively, pair it with a sauce or top with eg gremolata after cooking.
This maple roasted buttercup squash is such an easy, tasty side, and so versatile in what you pair it with. The recipe works equally well with many other squash, too, although I do recommend trying buttercup squash, it was a great discovery for us a few years ago and one we still enjoy when we see it. Either way, get roasting and enjoy!
Try these other tasty roasted squash sides:
- Butternut squash wild rice salad
- Kaddo bowrani (Afghan pumpkin)
- Kabocha no nimono (Japanese simmered squash)
- Plus get more fall recipes in the archives.
Maple roasted buttercup squash
Ingredients
- 14 oz squash peeled and de-seeded weight (half a medium squash)
- 1 tablespoon oil olive oil, or vegetable/canola (see notes)
- 1 tablespoon maple syrup
Instructions
- Pre-heat the oven to 375-400F/190-200C (can vary temp to suit whatever else you are cooking).
- Remove the seeds from the middle of the squash and peel off the skin (or not, if you prefer). Dice the squash into large bite-size chunks and place in an oven dish.
- Drizzle over the oil and maple syrup and toss the squash so all of the chunks are covered in both.
- Roast for approximately 40 minutes until the squash is soft and starting to caramelize. It's worth checking roughly halfway through cooking and turning any pieces of squash that look slightly dry to help them cook evenly.
Video
Notes
Nutrition
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This post has been updated with additional photos and information but the recipe itself remains the same (already delicious! 🙂 )
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Anjali
This was such a perfect, easy side dish for our dinner tonight!! The maple syrup added such great flavor!
Caroline's Cooking
So glad you enjoyed it!
Sara Welch
This was such a delicious side dish with dinner, and perfect for fall! Easily, a new favorite; even my picky eaters loved it!
Caroline's Cooking
So glad to hear!
Jill
What kind of baking dish do you recommend? Glass, metal, ?? or doesn’t matter?
Caroline's Cooking
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.
Adriana
I love this squash and have been eating it fir years
I have little strength in my hands And arms, so I cut it in half with the skin on and make an olive oil, cinnamon and salt mixture. I brush it on the interior (the flesh) and place it flesh side down in a roasting pan that has about 1-2 centimeters of water.
I roast it at 375F for about an hour
When it’s cooked, I flip it up and cut it like a pie. The flesh easily separates as you eat it. Guiltless squash pie!
Caroline's Cooking
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.
ANGELA NEATBY
what are the amounts for your spicing?
Laurie Lepeska
How do you cut peel and cut the squash? They are so hard! Any tricks to share? Thanks!
Caroline's Cooking
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.
Monica Cox
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.
Caroline's Cooking
Yes, a little time in the microwave will help to soften and make it that bit easier, if you're finding it a challenge.
Peggy Hamill
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.
Caroline's Cooking
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.
Barb
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.
Caroline's Cooking
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.
Caden
Nice flavour but the squash turned out very try and paste-y. Not really what I was expecting.
Caroline's Cooking
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.
Caden
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.
Kim
Looks so good, I’m trying this today.
Caroline's Cooking
Great! Hope you enjoyed!
Jolene
Time to hit the farm and pick up some squash, this looks fantastic!
Caroline's Cooking
I agree, definitely the time of year to get all the squash you can and this is a great way to use some.
Ellen
I’m sure maple ads great flavor.
Caroline's Cooking
It really does!
Valentina | The Baking Fairy
I've never had buttercup squash before but this sounds so delicious!!
Caroline's Cooking
It's a tasty squash to try and this is a great way to prepare it.
Amy's Cooking Adventures
This looks perfect for fall!
Caroline's Cooking
It really is!
Carlee
I have quite a cache of squash from our CSA. Several buttercup are included and that is one I don't think I've tried before. I'm looking forward to doing at least one like this!
Caroline's Cooking
This would be the perfect way to use some of it up, enjoy!
Beth
Do I peel it first?
Caroline's Cooking
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)
M. Hopkins
Thank you for deciding to share this recipe. I've never had this squash before either and I like to try new foods in their simplistic state the first time so it can shine in its own light and not be lost in a miriad of ingredients.
Caroline's Cooking
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.
Caroline's Cooking
Thanks KC, that was the idea, and I think it works!
Joy @ Joy Love Food
I don't think I've come across a buttercup squash, you have me intrigued, they sound delicious and this sounds like a wonderful preparation!
Caroline's Cooking
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.
Sunny
You can find Buttercup squash in Asian market(Korean) Good luck!!!
Jade @ Jonesin' For Taste
I love squashes but I've never roasted them before. This sounds so yummy!
Caroline's Cooking
Roasting is definitely one of my favorite ways, it brings out the natural sweetness. I hope you try and enjoy!
Analida's Ethnic Spoon
Yum! Maple's sweet flavor on a creamy squash. Sounds so good!
Caroline's Cooking
Thanks Analida, it's very simple but very tasty!
Denise Wright
I have two butternut squashes on my counter and didn't know what to do with them. Now I know. I think my son will really like this.