Best Buttercup Recipes

ROASTED BUTTERCUP SQUASH

Steps:

• Position an oven rack in the center of the oven and preheat to 425 degrees F.
• Toss the squash with the oil, 2 teaspoons salt and 1/4 teaspoon pepper on a rimmed baking sheet until completely coated. Roast, tossing once halfway through, until the squash is tender and browned on the edges, 35 to 45 minutes.

BUTTERCUP SQUASH SOUP

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Place squash cut-side down in a baking dish; fill with 1/4 inch of water.
• Bake squash in the preheated oven until tender, about 45 minutes.
• Heat butter in a saucepan over medium heat; cook and stir onion until tender, about 10 minutes.
• Heat chicken broth, basil, marjoram, black pepper, and cayenne in a saucepan over medium heat.
• Scoop flesh from squash into a blender or food processor; add onion and cream cheese. Blend mixture until smooth, working in batches if needed. Mix squash mixture into broth mixture; cook, stirring frequently, until soup is heated through but not boiling, about 5 minutes.

CURRIED BUTTERCUP SQUASH AND APPLE SOUP

Steps:

• Heat oven to 350 degrees. In a small bowl, whisk together sour cream, maple syrup, 2 tablespoons water, and a pinch of salt. Cover; refrigerate.
• In another bowl, toss pumpkin seeds with 2 teaspoons salt. Spread evenly over baking pan. Toast in oven until seeds are golden and begin to pop, 7 to 10 minutes. Set aside.
• Butter a 9-by-13-by-2-inch baking dish. Place squash, cut side down, and 1/2 cup water in dish. Bake until tender, about 1 hour. Let cool 45 minutes. Remove seeds, peel, and set aside.
• In a large stockpot over medium-high heat, melt butter. Add onions, celery, and carrots; cook, stirring, until onions are translucent, about 10 minutes. Add brown sugar and spices; cook, stirring, 5 minutes. Add apples and brandy; cook 10 minutes. Add squash and 12 cups water; simmer 1 hour. Let cool 30 minutes. Puree in food processor until smooth. Add honey, salt, and pepper to taste; pulse to combine.
• To serve, garnish with a dollop of maple cream, and sprinkle with pumpkin seeds.

BUTTERCUP SQUASH WITH APPLES (COOKING FOR 2)

Steps:

• Heat oven to 400°F. Cut squash in half; remove seeds and fibers. Place squash halves, cut side up, in ungreased baking dish, 11x7x1 1/2 inches. Mix remaining ingredients; spoon into squash halves.
• Cover and bake 30 to 40 minutes or until squash is tender.

BUTTERCUP SQUASH TEA BREAD

Steps:

• Preheat oven to 350 degrees. Butter and flour a 9-by-5-by-3-inch loaf pan, and set aside. Into a large bowl, sift together the flour, baking soda, spices, and salt; set aside.
• In a medium bowl, whisk together sugar, eggs, squash purée, melted butter, and 1/4 cup water. Fold squash mixture into flour mixture. Stir in pecans.
• Pour the batter into the prepared loaf pan, and bake until a cake tester inserted in the center comes out clean, about 1 hour. Turn bread out onto a wire rack, and let cool completely.

BUTTERCUP SQUASH WITH APPLES AND PECANS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place buttercup squash halves in a baking dish.
• Place apples in a large bowl; cover with lemon juice. Stir in all but 1 tablespoon of the pecans, brown sugar, and cinnamon.
• Spoon apple mixture into the buttercup squash halves. Sprinkle remaining pecans on top. Dot 1 1 1/2 teaspoon butter over each squash.
• Bake in the preheated oven until squash is tender, about 45 minutes.

BUTTERCUP SQUASH COFFEE CAKE

Steps:

• In a small bowl, combine the first 6 ingredients. Cut in butter until crumbly; set aside. In a large bowl, cream shortening and sugar until light and fluffy. Beat in 1 egg at a time, beating well after each addition. Beat in squash and vanilla. Combine dry ingredients; gradually add to creamed mixture and mix well. Spoon half into a greased 9-in. springform pan., Spread applesauce over batter. Sprinkle with half of the crumb mixture. Spoon remaining batter evenly over crumb mixture. Top with remaining crumb mixture., Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing sides of pan., Combine the confectioners' sugar, extract and enough water to achieve desired consistency; drizzle over coffee cake.

BUTTERCUP SQUASH SOUP

Steps:

• In a large pot, melt the butter and cook the onions until tender. Stir in the carrots and jalapeno and toss to coat. Stir in the squash and potato. Pour in the chicken stock and bring to a simmer. Simmer until the vegetables are tender, about 30 minutes. Puree the soup in a blender in batches. Return to the pot and stir in the cream. Season to taste and garnish with the sliced scallion and bell pepper.

TWICE BAKED BUTTERCUP SQUASH

Steps:

• Heat oven to 425°F.
• Cut squash in half lengthwise, scoop out seeds and fibers and discard.
• Place squash in an ungreased 13x9-inch baking dish.
• Cover tightly with foil.
• Bake for 30 to 40 minutes or until squash is tender.
• Cool for 10-15 minutes.
• Reduce oven temp to 375°F.
• Scoop out flesh of squash, leaving about 1/4 inch thick shell and set shells aside for now.
• Place flesh of squash in a medium bowl.
• Add sour cream, salt, nutmeg and nuts if using, mix until smooth.
• Fill each shell with the squash mixture.
• Sprinkle each with 1 tablespoon of brown sugar.
• Place filled shells in baking dish.
• Bake at 375°F for 15-20 minutes or until thoroughly heated.

BUTTERCUP SQUASH SOUP WITH GINGER

Steps:

• Heat olive oil in a large pot over medium heat. Add onion, salt, and pepper to the hot oil and cook until onions are soft and translucent, about 5 minutes. Add squash, garlic, sage, rosemary, ginger, and sugar; mix to combine. Dissolve bouillon in hot water and pour into the pot. Stir to combine.
• Bring soup to a boil, reduce heat, cover, and simmer until squash is soft, 15 to 20 minutes. Remove from heat and puree using an immersion blender.

BUTTERCUP SQUASH WITH APPLES

Steps:

• Heat oven to 400°. Place squash halves cut sides up in ungreased rectangular baking dish, 11x7x1 1/2 inches. Mix remaining ingredients; spoon into squash. Cover and bake 30 to 40 minutes or until squash is tender.

PEANUT BUTTERCUP HOT CHOCOLATE

Steps:

• In a mug, prepare chocolate mix as directed on package. Stir in 1 or 2 teaspoons peanut butter.

BUTTERCUP SQUASH CASSEROLE

Steps:

• Heat oven to 350°F Cut squash into quarters; remove seeds. In ungreased shallow baking pan, place pieces, cut sides down. Bake 45 to 50 minutes or until tender. Cool slightly.
• Spray 1-quart casserole with cooking spray. Scoop squash pulp from skin; place in medium bowl. Discard skin. Add brown sugar, salt, cinnamon, 1/4 teaspoon nutmeg and butter to squash. Mix with potato masher or fork until well blended. Spoon into casserole. Sprinkle with chives and 1/8 teaspoon nutmeg.
• Bake 20 to 25 minutes or until hot.

BUTTERCUP SQUASH BREAD

Steps:

• In a large bowl, dissolve yeast in water. Add molasses, salt, caraway, squash and 2 cups flour; mix well. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to greased top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; turn onto a floured surface and shape into a loaf. Place in a greased 9x5-in. loaf pan. Cover and let rise until doubled, about 45 minutes. Bake at 400° for 25-30 minutes or until golden brown. Remove from pan to cool on a wire rack.

CURRIED BAKED BUTTERCUP SQUASH

Steps:

• Preheat oven to 350°F.
• Cut squash in half and scrape out the seeds & pulp.
• Place squash cut side down on an aluminum foil lined rimmed baking pan.
• Bake for 30 minutes.
• Remove squash from oven and turn over.
• Put half of the butter and spices in each squash half.
• Return to the oven and bake another 20 minutes or until the squash is tender and can be easily pricked with a toothpick.
• Serve.
• (I usually "mash" the inside of my half to mix the spices throughout the flesh once it is on my plate).

BUTTERCUP YEAST BREAD

Steps:

• In a very large bowl, dissolve yeast in warm water. Add sugar; let stand for 5 minutes. Add the squash, milk, brown sugar, butter, eggs and salt and about 6 cups flour. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 10 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/4 hours. , Punch dough down. Divide into three portions; shape into loaves. Place in three greased 9x5-in. loaf pans. Cover and let rise until doubled, about 45 minutes. , Bake at 350° for 35-40 minutes or until golden brown. Cool for 10 minutes before removing from pans to wire racks to cool completely.

CURRIED BUTTERCUP SQUASH AND CHICKEN SOUP

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Place a baking sheet in the oven.
• Toss cauliflower, yam, and olive oil together until coated; season with salt and pepper. Transfer to the hot baking sheet in a single layer.
• Bake until slightly tender and toasted on top, 30 to 40 minutes.
• Microwave buttercup squash until flesh is soft and easily removed from skin, about 10 minutes. Let cool for handling. Remove skin.
• Melt butter in a large pot over medium heat. Add onion, curry paste, turmeric, and ginger; cook and stir until onion is softened, about 5 minutes. Stir in roasted yams, 1/2 of the roasted cauliflower, squash, and chicken broth. Reduce heat to low; simmer soup until flavors are well blended, about 30 minutes.
• Stir chicken and the remaining roasted cauliflower into the soup. Simmer until cauliflower is soft, 15 to 20 minutes. Season with salt and pepper. Garnish with toasted pecans.

SPICED BUTTERCUP SQUASH SOUP

Steps:

• Cut squash into chunks. In water, boil squash and onion about 25 minutes.
• Transfer to a blender and blend until smooth.
• Put back on stove and add rest of ingredients. Simmer until heated through.

BUTTERCUP

Steps:

• Fill a brandy snifter (or medium sized glass) with crushed ice. Pour in the cream, creme de cacao, and butterscotch schnapps.

MAPLE BUTTERCUP SQUASH

Steps:

• Position an oven rack in the center of the oven and preheat to 425 degrees F.
• Toss the squash with the butter, thyme, 2 teaspoons salt and 1/4 teaspoon pepper on a rimmed baking sheet until completely coated. Roast, tossing once halfway through, until the squash is just tender and beginning to brown on the edges, about 30 minutes.
• Remove the squash from the oven, drizzle with the maple syrup and toss to coat. Continue to roast until the squash is tender and browned all over and the syrup is beginning to caramelize, about 10 minutes more.