Roasted or baked butternut or buttercup squash

Butternut squash

Butternut squash

By Cat, Sept 11, 2016 (Photo, right, from Wikimedia Commons)

The ripening of winter squash and pumpkins is a colorful sign of fall, and I celebrate the arrival of their sweet flavor to the season’s menus.

Butternut squash is a nutty-sweet and flavorful member of the pumpkin family. However, I prefer to use buttercup squash, which is one of the first of the winter squashes to ripen in NW Montana where I live. Another good substitute is acorn squash.

Buttercup grows a turban at the top; the fatter the turban (where the seeds cluster), the sweeter and riper the squash. Like the acorn, its sides are green, and it usually has a yellow or orange patch on one side.

These recipes are for baking or roasting the squash in the oven.

Squishy (Mom’s Baked Buttercup or Butternut Squash)

Mom gave this dish the name “Squishy” after she made it from a friend’s recipe. When she tried to pick up one of the sections, it just fell apart into a squishy mess. She altered the recipe by changing the spice from cinnamon to cardamom, a favorite spice of Danish culture.

Ingredients & Equipment:

  • 1 buttercup squash
  • 1 Tbsp real butter
  • unrefined sea salt and freshly ground black pepper
  • ground cardamom (or cinnamon/cardamom mix)
  • Equipment:
  • casserole dish with lid


  1. Preheat oven to 350°F.
  2. Cut the squash in half and remove the seeds. If desired, cut each half into halves or quarters.
  3. Place the squash halves or sections face up in casserole dish; add ½ Tbsp butter in each half (or divide the butter between each of the sections). Season with salt, pepper and cardamom (or cardamom and cinnamon), to taste.
  4. Add lid and place into oven to bake for 30 minutes or until soft. Remove lid for last 5 minutes of baking.
  5. To serve:
    • If you used halved squash, scoop out the meat of the squash (from the skin) into a bowl and mix.
    • If cut into 8 sections, serve as is, with more butter.

Spicy Roasted Butternut Squash

Adapted from recipe by Linda Smith, from Mercola’s recipe blog (2). Depending on the size of the squash, this recipe serves 2 – 4.

Ingredients & Equipment:


  1. Preheat oven to 375°F.
  2. Cut the squash in half and remove the seeds. If desired, peel and cut into cubes for faster cooking time.
  3. Combine the melted coconut oil, red pepper flakes, salt, curry powder and thyme. Rub the mixture on the halved squash. If you cubed it, toss in a bowl with the oil mixture. It is best to do this in a warm part of your kitchen, so the coconut oil doesn’t solidify.
  4. Place the squash halves face up on a baking sheet and bake for 30 minutes or until soft. If you used halved squash, coop out the meat of the squash into a bowl and mix. If cubed the squash, serve as-is.

Caramelized Butternut Squash with Rosemary

Butternut Squash

Butternut Squash

This recipe moved to it’s own post: Caramelized Butternut Squash with Rosemary.


  1. American Farmland Trust: Caramelized butternut squash with rosemary recipe, and photo (
  2. Mercola: Spicy roasted butternut squash recipe (

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