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Ingredient

Buttercup Squash

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What is it?

Buttercup Squash is a thin-skinned winter squash, ranging on average from 3 to 5 pounds. Its skin is characteristically dark green with grayish stripes that run from pole to pole, and some have a small “turban” or lighter colored ring on the flowering end, which is opposite the stem.

Its flesh is sweeter than many other winter varieties—closer to a sweet potato than a pumpkin, with notes of nuttiness and a texture that is fine-grained and relatively dense. As a result, it can be prepared in a variety of ways—from steaming to roasting, from soups to pies—and it can star in both sweet and savory dishes.

How to choose:

Look for a squash that feels heavy for its size, with deeply colored skin and few to no blemishes. Buttercup squash are best in the mid-late fall through the winter months.

How to prep:

They can be baked, steamed, or boiled, and their subtle taste and velvety texture make a great mash or soup.

How to store:

Buttercup squash will keep, sliced and refrigerated, for up to three days.

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