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Baked Buttercup Squash


  • 1 large buttercup squash

  • 1 stick butter ( unsalted )

  • 1/4 cup molasses

  • 1 cup packed light brown sugar

  • salt and pepper to taste


  1. Preheat oven to 400 degrees

  2. Remove top of squash like carving a pumpkin, clean seed from top and keep to use when baking

  3. Completely remove seeds and pith from squash, salt and pepper inside of squash

  4. Cover a baking sheet with aluminum foil

  5. Fill squash cavity with butter, molasses and sugar, add more salt and pepper to taste

  6. Wrap squash completely in aluminum foil, place on prepared baking sheet and bake for 45-1 hour or until squash is fork tender

  7. Remove squash from oven and test for doneness, lift lid, piercing the flesh with fork. Squash is done when fork slides smoothly into flesh with no resistance

  8. Using a large spoon, scoop flesh in chunks leaving flesh inside the squash in the hot liquid

  9. Serve hot

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