Buttercup Squash Cake Recipe - Self Proclaimed Foodie (2024)

FAQs

What is the difference between butternut squash and buttercup squash? ›

Buttercup. Not to be confused with the long, tan-hued butternut squash, the buttercup squash is squatter, with dark green skin. Its sweet, nutty flesh is dense and dry, and can be boiled, steamed, or worked into baked goods and casseroles. It will keep for two to four months.

Buttercup squash is shaped like a globe that got flattened on the top and bottom. It's dark green with faint vertical stripes, and the bottom (blossom) end sometimes has a pale green button or turban on that side.

Flavor: Buttercup squash has a sweet, creamy flavor and is considered sweeter than other winter squash varieties. How to use it: The flesh tends to be dry, so steaming and baking are the best methods for cooking this squash.

Although it looks quite different from the butternut squash the buttercup has a very creamy, orange colored flesh much like that of the butternut. Its flavor is not as rich as the butternut, but is still quite sweet.

To make things even more confusing, they actually taste pretty similar: both are often described as having a sweet, nutty taste that goes well with soups (although butternut squash is just slightly sweeter).

“It's definitely OK to eat squash skin,” Rayna Joyce, vegetable production manager at Bread and Butter Farm in Shelburne, Vermont, told me. “Some (winter) squash have really delicate skins and they become tender when cooked. You can bake them and eat the whole thing.”

We don't recommend trying to peel this squash — you can leave the skin on or simply scoop out the flesh! Using a large heavy knife, carefully split it in half lengthwise through the stem. Use a heavy spoon to scrape out the seeds (save the seeds to roast later).

You don't have to peel it before roasting. That's right. You do not have to suffer through peeling an entire slippery butternut squash if you're going to roast it. The skin is perfectly safe to eat, and it's hardly noticeable after a nice roast in a hot oven.

You don't actually have to cook butternut squash to enjoy it. That's right, you can eat butternut squash raw (yep, we said it).

The best way to determine if a buttercup squash is ready to eat is by feeling the cap of the squash. If it's firm, it's ready to be enjoyed. If you are looking to have your groceries delivered, you can easily shop for buttercup squash via Instacart.

Can you freeze buttercup squash? ›

Storing: Winter squash will last 3-6 months stored at room temperature in a dry and cool (50-55 degrees) but not cold location. Freezing: Cook the squash until soft, scoop out the flesh, pack in freezer containers, label, and place in the freezer.

Butternut Squash

It is the sweetest winter squash with a thick, bright orange, moist flesh that hides very few seeds. The squash is an elongated pear shape with a thin, pale tan skin that is easy to peel. They usually weigh between 2 and 3 pounds.

Spaghetti Squash: This variety is cylindrical in shape with pale to bright yellow skin and yellow flesh. Once cooked, the flesh is stringy like noodles and the flavor is quite mild and not as sweet.

You can use any winter squash, including butternut, buttercup, Hubbard, sugar pumpkin, and acorn, interchangeably in recipes. So if you can't find butternut squash, grab whatever you can.

The butternut squash is another great option to replace the buttercup squash in a recipe. While they differ in size and color, they are known as cousins and have the same sweet, nutty, and creamy taste.

In addition to vitamins A and C, butternut squash is also rich in carotenoid plant pigments and minerals like potassium, magnesium, and manganese. Like acorn squash, butternut squash can be used in both savory and sweet dishes, such as baked goods, grain dishes, and soups.