Takes about an hour if baked at 350 degrees. Put in a chunk of butter (a couple of tablespoons) and replace the 'cap.' Bake on an ovenproof plate or in an uncovered casserole at whatever temperature you are using for a roast, meatloaf etc. Dust cavity generously with salt, pepper, and ground marjoram. Cut out the blossom end as if you were starting to carve a jack-o-lantern. Trim the stem end so that the squash will stand on the stem end without wobbling. There's an even better and easier way to bake buttercup squash than splitting it in two. Great idea for cooking buttercup squash without splitting! Thanks! much shorter cooking time and just as good. Simply prepare as if going to bake but instead put in large pan with a couple inches of water. yummy goodД«etter yet way to cook butternut squash or for that matter any hard shell squash. Bake 30 minutes at 350 degrees or till tender. Add butter and brown sugar and replace cap. I cut around core on top and clean out seeds. Put it in in the morning, and it's ready for dinner. If the whole thing doesn't fit, you can just cut it in half, or pieces. If you want, you can pierce it a couple times to allow steam to escape. My favorite way to prepare any type of winter squash or pumpkin is just to place the whole thing in the slow cooker. Guess the garden is the only way to go in the future. Blue hubbard, when it's right is fine, but there again, they are getting lighter at the markets also. We feel it may be cheaper to grow and pick and market it that way and we are looking for alternatives but have not found any.

It has been getting lighter and lighter over the years, and of course, less flavorful. it used to be hands down the very best for that but lately, in massachusetts, we have not been able to find the squash with its usual dark flesh. We have been using buttercup exclusively in our squash pies for years. Cook covered until they turn a waxy gray color, then drain, and then roast in the oven on a Pyrex dish.

I steam the squash, and then boil the seeds in the same water with a bit of salt added. This 'winter squash' does very well here and while not as prolific as its 'cousin', the butternut, it is worth growing for its superior texture and flavor.Д¬ut the buttercup squash in half, but a little bit of butter in each half, cover in plastic wrap and place in microwave for about nine minutes. Our winters are mild but we typically have a few hard freezes and nights are always below 70 degrees. I live in the region of Florida that Southern Living magazine describes as the coastal south, although I am 32 miles inland from the gulf and north of Tampa Bay. I bake it with butter all the time cut in wedges.

Buttercup squash soup