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.
Sweet, deeply colored buttercup and kabocha squash are the top choices for this aromatic stew. If neither squash is available, use sweet potatoes, peeled and cut into 1-inch chunks.
Koren Grieveson’s use of duck legs in this hearty one-pot is inspired—they make the dish special without being difficult to prepare. Plus, the duck becomes meltingly tender as it braises,…
I love the earthy flavor of buttercup squash, but you can substitute butternut. Note: Reserve the extra herb butter separately for the turkey.