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Buttercup squash

Explore 5 recipes and more

Pumpkin-Chestnut Soup

Ingredients
  • 4 tablespoons unsalted butter
  • 2 medium onions, coarsely chopped
  • 8 cups homemade or low-sodium store-bought chicken or vegetable stock, plus more if needed
  • 4 pounds roasted flesh of dry, starchy pumpkin or squash, such as 'Hubbard' or 'Buttercup,' cut into 1-inch cubes
  • 6 large waxy potatoes, such as Yukon gold (about 3 1/2 pounds), peeled and cut into 1-inch cubes
  • 1 jar (15 ounces) whole peeled chestnuts
  • Coarse salt and freshly ground pepper
  • Up to 2 tablespoons heavy cream (optional)
  • Roasted, dried no-hull seeds from pumpkins such as 'Lady Godiva,' for garnish (optional)
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Curried Buttercup Squash and Apple Soup

Ingredients
  • 1 1/2 cups sour cream
  • 1/4 cup maple syrup
  • 2 teaspoons salt, plus more to taste
  • 1 cup pumpkin seeds, or pepitas, shelled
  • 8 tablespoons (1 stick) unsalted butter, plus more for pan
  • 2 buttercup or small butternut squash, sliced in half lengthwise
  • 2 medium onions, roughly chopped
  • 3 celery stalks, roughly chopped
  • 3 medium carrots, roughly chopped
  • 1/4 cup packed dark-brown sugar
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon curry powder
  • 1/4 teaspoon cayenne pepper
  • 4 Macoun apples, peeled, cored, and roughly chopped
  • 2/3 cup brandy
  • 1/4 cup honey
  • Freshly ground black pepper
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Japanese Squash-and-Soba-Noodle Soup

Time:30 mins
Ingredients
  • 5 cups water
  • 3/4 ounce kombu (four 5-inch pieces)
  • 1/3 cup bonito flakes
  • 2 tablespoons soy sauce, plus more for seasoning
  • 1 pound kabocha or buttercup squash, peeled and cut into 1-inch pieces
  • 3 1/2 ounces White Beech (Bunapi), enoki, or shiitake mushrooms, trimmed
  • 8 ounces soba noodles, preferably 100 percent buckwheat
  • Silken tofu (optional), for serving
  • Thinly sliced scallions, for garnish
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Honey-Roasted Squash

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Mashed Squash and Potatoes with Amaretti

Ingredients
  • 2 pounds russet potatoes, peeled and cut into 1-inch cubes (about 6 cups)
  • Coarse salt
  • 3 pounds buttercup squash (about 1 small squash), peeled, seeded, and cut into 1-inch cubes (about 8 cups)
  • 6 tablespoons unsalted butter, plus more for baking dish
  • 1/2 cup heavy cream
  • 1/4 teaspoon freshly ground nutmeg
  • Freshly ground pepper
  • 1/2 cup finely grated Parmigiano-Reggiano cheese
  • 10 Amaretti (Italian almond cookies), crushed into fine crumbs (about 3/4 cup)
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