Buttercup Squash

Buttercup Squash are a variety of turban squash.

They are round and flattened, though some cultivars are blockier than others.

They have thin, hard rind that is usually dark green, though some have a paler green rind. Some have a few pronounced silvery-grey streaks, others have it mottled throughout their rind. There will be a "butter", "cup" or "crown" area where the blossom was, that is bluish-grey.

Inside, they have finely-textured, orange flesh that is dense, not watery, with thick flesh walls. Many people compare the sweet taste to sweet potato.

The squash weigh 4 to 7 pounds (1.8 to 3 kg) each.

They grow on vines that stretch 6 to 12 feet (1.8 to 3.7 metres) long.

Cooking Tips for Buttercup Squash

Buttercup Squash can be a challenge to peel. Many skip the challenge by cutting it in half and baking it, discarding the rind afterward.

Nutrition for Buttercup Squash

Per 1/4 of a Buttercup Squash, cooked, with nothing added: 49 calories, 11g carbohydrates, no sodium, fat or protein.

Storage Hints for Buttercup Squash

Store uncut Buttercup Squash in a cool place (not the refrigerator) for up to 2 months. Once cut, wrap and refrigerate for 2 to 3 days.

Store cooked Buttercup Squash in the fridge for 1 to 2 days, or in the freezer for up to 3 months.

History Notes for Buttercup Squash

Chance cross between Quality and Essex Hybrid squashes discovered in 1925 at the North Dakota Agricultural Experiment Station.

Released 1931.

Other sources agree on the spontaneous cross and the parentage, but say instead that it was found by Oscar H. Will and Co, Bismark, North Dakota and released 1919.

Recipe Search

Also called:

Cucurbita maxima Buttercup (Scientific Name)

See Also: Turban Squash

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