To try to be a little bit healthy, I’ve decided to sample all the winter squash I can find this year. Someone told me they all taste the same. Doubtful. The local grocery is full of them this time of the year, and they come in all shapes and sizes. They had one that weighed almost as much as I do. I’m not sure what variety it was, but it was larger than most jack-o-lantern pumpkins and bright green. Since they were charging by the pound, and it was more squash then I’ll probably eat my lifetime, I passed.
I did buy a few other varieties. One was buttercup squash. Most squash are low fat and good sources of vitamin C. Buttercup has vitamin E and some B vitamins too. It’s a low calorie, filling food. The downside is that each cup has 14 grams of carbs. It’s a bit sweeter than other winter squashes. Most of the recipes I’ve found for it call for dousing it with even more sugar. That’s one way to make a healthy food bad.
Buttercup squash should be firm, heavy for their size and have an even cream color. The ones at my store were quite large, probably about twice the size of an acorn squash. They look green, squatty pumpkins.
Buttercup squash taste similar to acorn squash, but are a bit earthier and creamier.
I have to be honest. My experience with this squash was not that great. I found buttercup squash to be almost impossible to cut into and peel, or at least not worth the effort. Acorn squash is hard to cut too, but once you cook it, you can easily remove the flesh. I found this one was even difficult after it was cooked. I spent a few minutes cursing the squash, but finally got some flesh out. After all that trouble, there wasn’t much flesh.
Maybe I’m a lazy cook. I preferred the creaminess of buttercup squash to acorn squash, but I think I’ll stick to butternut. It’s creamy too, but has more flesh and less problems.
I roasted it simply with some butter and a bit of cinnamon. I left the sugar out. It was good, but not really worth all that effort. I did have some leftovers. I think I’ll make them into a soup and see what that tastes like. The creamy nature of this squash should lend itself to soups really well.
With just the butter and cinnamon, 1 cup of buttercup squash has 116 calories, 3 grams of fat, 22 grams of carbs and 4 grams of sugar and 7 grams of fiber.