Buttercup Squash

Buttercup squash

General Information

Buttercup squash are round, green-skinned winter squash, many of which develop the characteristic turban-shaped cap.  These are long-keeping squashes. The most difficult thing about winter squash is peeling it -even smooth-skinned varieties, such as butternut, can defeat many peelers. For acorn and other bumpy squash, you have no choice but to cook with the skin still on.  Try baking, roasting, boiling or mashing them. All species of squashes and pumpkins are native to the Western Hemisphere. Since this is a plant that requires a fair amount of hot weather for best growth, it has never become very well known in northern Europe, the British Isles, or in similar areas with short or cool summers.

Health Benefits

Buttercup squash, like all winter squashes, is a good source of carotenoids, nutrients that improve night vision and eye health. As vision acuity often decreases with age, it is particularly important for seniors to get enough dietary carotenoids. Carotenoids are also antioxidants, and can decrease the risk of certain cancers. Additionally, squash contains a high amount of vitamin C, which plays an important role in immune function and disease prevention.

Storing & Cooking Information

Handling: The most difficult thing about winter squash is peeling it -even smooth-skinned varieties, such as butternut, can defeat many peelers. For acorn and other bumpy squash, you have no choice but to cook with the skin still on.

Storing: Winter squash will last 3-6 months stored at room temperature in a dry and cool (50-55 degrees) but not cold location.

Freezing: Cook the squash until soft, scoop out the flesh, pack in freezer containers, label, and place in the freezer.

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