Maple Cranberry Buttercup Squash

Directions

If buttercup squash is unfamiliar, it’s time to expand your winter squash favorites. This fall, take a look for this sweet little vegetable you haven’t been showing enough love: the buttercup squash.

Buttercup squash is roughly the same in size and shape as a small pumpkin, but instead of orange, it has a green skin that might remind you of acorn squash. You can find buttercup at larger grocery stores and farmers’ markets all over. You should definitely add this sweet variety of winter squash to your list of fall veggies to enjoy.

Cortland apples are preferred because they don’t discolor as quickly as other varieties. Brush the apple slices with some lemon juice to avoid discoloration as well.

How to cook buttercup squash

In a small pot, heat maple syrup, but be careful not to boil; blanch cranberries in the maple syrup. Cool and leave in syrup for at least one hour or refrigerate overnight.

Slice the apples into approximately ¼ inch (7mm) thick slices and spread them on a buttered tray.

Cut an unpeeled medium buttercup squash into eight pieces with a cleaver or chefs knife. Steam until the flesh is soft, while the outer shell remains somewhat firm.

Cool slightly and scoop out flesh and mash; discard the skin.

Whip the mashed squash with approximately ¼ cup of butter, several dashes of nutmeg, and salt to taste and about ¼ cup of maple syrup (depending on the dryness of the squash) in order to achieve a consistency that will hold its shape.

Squeeze through a piping bag (or substitute, such as a plastic bag with the corner cut off) and mound onto the apple slices.

Place a blanched cranberry on top.

Just before serving, heat on a buttered tray in preheated 350℉ (180℃) oven for 10 to 15 minutes.

These may be prepared ahead and refrigerated until ready to heat and serve.