Maple roasted buttercup squash is so easy to prepare but has such fantastic flavor. A perfect side to any meal, it’s comforting and delicious.
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Our love of squash
At this time of year, we often get squash in our vegetable box, which is not such a surprise, really, but is also something I am glad about. There are so many ways to use squash in recipes, whether as a side, a component of a main or the star itself, they never get boring, plus the flavors and textures are perfect for this time of year.
While I have made everything from squash gnocchi to squash and cheese biscuits/scones, roasting and making soups (like delicata squash soup) are definite favorites. However I am always finding new ways within these favorites, and new squash to try out.
A new squash to try
Recently we got a buttercup squash in our vegetable box which I hadn’t tried before, but when I looked it up, it was apparently similar to butternut squash but possibly even sweeter. It has that same smooth texture and isn’t stringy.
We have enjoyed maple-roasted squash before, so it seemed like the perfect way to try out the buttercup squash to get the full flavor. It worked perfectly.
I debated whether or not to bother sharing this with you as it seems too ridiculously simple. However given I hadn’t found all that many recipes for buttercup squash when I was looking, I figured it might be as well to add to the list. Plus, there is nothing wrong with an easy recipe if the result is something tasty, which is certainly the case here.
What does buttercup squash taste like?
Buttercup squash is indeed a little bit sweeter than butternut from the ones we have had. But what I really liked about it was the fact it’s that bit lighter. It’s not got the denseness like a potato or parsnip, it’s more like sweet potato.
The maple syrup doesn’t make it overly sweet, it more just enhances the natural sweetness and helps give you little caramelized bits around the edge. And who doesn’t like caramelized bits?!
This is such an easy, tasty side, it’s definitely worth trying soon. It works equally well with other squash although I do recommend trying buttercup squash, it was a great discovery for us.
Buttercup squash has green skin and a slight ‘cap’ to it, like an acorn, as you’ll see in the photo above. Apparently, I believe, there are others that don’t but this is what we found here.
Try these other tasty roasted root vegetable sides:
- Butternut squash wild rice salad
- Kaddo bowrani (Afghan pumpkin)
- Acorn squash and Brussel sprout side dish
- Kabocha no nimono (Japanese simmered squash)
- Plus get more fall recipes in the archives.
Maple-roasted buttercup squash
- 14 oz squash 400g, peeled and de-seeded wight
- 1 tbsp oil suggest vegetable/canola
- 1 tbsp maple syrup
- Pre-heat the oven to 375-400F/190-200C (can vary temp to suit whatever else you are cooking).
- Dice the squash into larg bite-size chunks and place in an oven dish.
- Drizzle over the oil and maple syrup and toss the squash so it is covered in both.
- Roast for approx 40min until soft and starting to caramelize.
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