Products

Buttercup Squash

Category:

Vegetables

Seasonality:

All Origins
USA

January: None
February: None
March: None
April: None
May: None
June: None
July: None
August: None
September: Medium
October: Medium
November: None
December: None

January: None
February: None
March: None
April: None
May: None
June: None
July: None
August: None
September: Medium
October: Medium
November: None
December: None

Uses:

Buttercup Squash are part of the Turban squash family (hard shells with turban-like shapes) and are a popular variety of winter squash. Unlike summer squash (which are picked when immature and skins are tender), Buttercup Squash have hard, thick skins and only the flesh is eaten. The deep yellow to orange meat (reminiscent of sweet potato) is firmer than summer squash and require longer cooking. Once the seeds are removed, Buttercup Squash can be baked, mashed, pureed, steamed, simmered, or stuffed and can replace Sweet Potatoes in most recipes.

Selection, Storage & Handling:

Choose squash that have a hard, deep-colored rind free of blemishes or moldy spots. Tender skin indicates immaturity or poor quality. The hard skin protects the flesh and allows it to store longer than summer squash. Store Buttercup Squash in a cool, preferably dark, well-ventilated area for up to two months. Wrap cut pieces in plastic and refrigerate up to five days.

Buttercup Squash may be cooked whole or split lengthwise (removing seeds). Pierce whole squash in several places, and bake halved squash hollow side up.

For availability, please use our store locator or contact us at 1.800.588.0151 and/or hotline@melissas.com.

Nutrition Facts

Serving Size 3/4cup(85g)

Amount Per Serving
- Calories 30
- Calories from Fat: 0

% Daily Value*
- Cholesterol 0mg 0%
- Fiber 1g 0%
- Protein 1g 0%
- Saturated Fat 0g 0%
- Sodium 0mg 0%
- Sugars 3g 0%
- Total Carbohydrate 7g 0%
- Total Fat 0g 0%