Butter squash as all Winter squash should be firm and deeply colored with a heavy feel. The skin should be dull, hard and smooth.

The flesh : The more orange the color, the riper, drier and sweeter the squash.

Buttercup squash will keep from several weeks to more than 2 to 3 months in a dry cool place. Their flavor becomes stronger over time.

The stem should be left on to prevent dehydration.

Once cut, wrap the squash and refrigerate.

Can be frozen easily if peeled and cooked first.

Start by cutting it in half with a sharp knife.

Once you’ve halved the buttercup squash, scoop out the seeds and fibers and discard them.

Cut in wedges or cut the flesh in cubes depending on the recipe.

Buttercup squash can easily be roasted, baked, mashed, or puréed.

In the Oven
Place the cleaned halves cut-side up in a shallow baking dish. Brush the squash with olive oil and sprinkle with salt and pepper. Pour about ½ cm / ¼ of an inch of water in the bottom of the pan and roast the squash in a 180°C / 350 °F oven until tender.

Boiling or Steaming
Cut the squash into 2,5 cm / 1-inch cubes and boil in water or steam in a steamer basket until tender. Serve plain, sautéed in butter or puréed.

Use the squash as a soup bowl.