Buttercup Squash
Flat, round squash with turban-shaped top. Hard rind is dark green with some gray flecks or stripes. Orange flesh is slightly sweet with a somewhat dry consistency.
Buttercup Squash Coffee Cake
Cake:
-1/2 cup shortening
-1 cup sugar
-2 eggs
-1 cup mashed, cooked buttercup squash
-1 tsp. vanilla
-2 cups flour
-2 tsp. baking powder
-1 1/2 tsp. cinnamon
-1/2 tsp. salt
-1/4 tsp. ground ginger
-1/4 tsp. ground nutmeg
-1/2 cup unsweetened applesauce
Streusel:
-1/4 cup packed brown sugar
-1/4 cup sugar
-1/4 cup quick cooking oats
-1/4 cup chopped nuts
-1 1/2 tsp. cinnamon
-3 tbsp. cold butter
Glaze:
-1/2 cup 10X sugar
-1 1/2 tsp. hot water
-1/4 tsp. vanilla
Combine the first 6 ingredients in the streusel. Cut in butter until crumbly: set aside. In a mixing bowl, cream shortening and sugar. Beat in eggs, one at a time. Beat in squash and vanilla. Combine dry ingredients, gradually add to cream mixture. Spoon half into greased 9 in. springform pan. Spread applesauce over batter. Sprinkle with half of the streusel. Spoon remaining batter evenly over streusel. Top with remaining streusel. Bake at 350F for 50 to 55 minutes or until cake tests done. Cool for 10 minutes, remove sides of pan. Combine glaze ingredients: drizzle over coffee cake.
Buttercup Scalloped Squash and Potatoes
-3 cups buttercup squash, peeled and cut in chunks
-2 cups potatoes
-1/3 cups onion, chopped
-1/2 cup cooked ham or Canadian bacon, chopped
-1/4 cup all purpose flour
-1 tbsp. parsley, chopped
-1 tbsp. salt
-1/4 tsp. pepper
-1/4 tsp. ground nutmeg
-1 1/3 cups light cream or milk
-2 tbsp. butter or margarine
Place half of the squash and potatoes in a greased 1 1/2 quart casserole dish. Sprinkle on half the onion and ham or bacon. In a shaker jar, stir together flour, parsley, salt, pepper and nutmeg. Add cream or milk; shake well to blend. Pour half the mixture over vegetables. Dot with half the butter. Repeat layers. Cover and bake in oven at 350F for about 45 minutes. Uncover, bake another 10 to 15 minutes till vegetables are tender.
Buttercup Squash Baked or Microwaved
-1 buttercup squash, halved and seeded
-1 tbs. soft butter
-3 tbs. brown sugar
-1/4 cup of maple or Karo syrup or honey
Bake squash cut side down, adding an inch of water to dish and baking at 400 degrees for 40-50 minutes or until tender. Scoop out and add butter and brown sugar to taste, then mash. Combine 1 tbs. soft butter, 3 tbs. brown sugar, and 1/4 cup of syrup. Drizzle mixed ingredients over squash and bake for an additional 20 at 350F.
Microwave Directions: Cook squash cut side down in a microwave safe dish. Add 1/4 inch of water and cook on high for approximately 10-15 minutes or until tender. Scoop out and add butter and brown sugar to taste, then mash. Combine 1 tbs. soft butter, 3 tbs. brown sugar, and 1/4 cup of syrup. Drizzle mixed ingredients over squash and heat to serve.
