Buttercup Squash

Store whole squash in a cool, dry, dark place. Once cut, wrap tightly and refrigerate for up to 5 days, or freeze cooked and pureed squash.

To easily cut through the hard rind, pierce it several times with a fork and roast at 400°F (200°C) for 15-20 minutes to soften it before cutting.

Roasting is the most popular method, bringing out its natural sweetness. Halve, scoop out seeds, brush with oil, and roast cut-side down.

Cooked buttercup squash can be pureed and used as a base for soups, pies, or baby food.

Spices: cinnamon, nutmeg, sage, thyme, ginger

Sweeteners: brown sugar, maple syrup, honey

Fats: butter, olive oil

Proteins: pork, chicken, turkey, beans

Other: cream, nuts, apples

Trying to cut a raw, whole buttercup squash without pre-softening it, which can be difficult and dangerous.

Overcooking, which can lead to a watery texture.