#Buttercup squash cooking time skin
#Buttercup squash cooking time trial

Cut the squash lengthwise and place cut-side-down in a baking dish.

3 medium Buttercup squash, about 10 pounds.

You can find it at our retail location in South Burlington’s Technology Park throughout the winter or request it for a drop-off order or a catered event! Here is the recipe for Sugarsnap’s Creamy Buttercup Soup. Just imagine: we have only had culinary access to buttercup squash for 85 years! The buttercup benefits from the best qualities of each. The Essex is beautiful but somewhat bland while the Quality is sweet but dry. Will of Bismarck introduced it in his 1931 catalogue.” In other words, the buttercup squash is a modern cross between an Essex Hybrid like the Essex Turban and a Quality, a type of Green Delicious. After further selection by famous seedsman Albert Yaeger, Oscar H.

#Buttercup squash cooking time trial

According to the Fedco Seeds Catalog: “The original buttercup strain showed up in 1925 as a chance cross between Quality and Essex Hybrid in the trial garden at North Dakota Agriculture Experiment Station. Given the ancient history of squash, it is surprising how new buttercup is to the vegetable scene.

#Buttercup squash cooking time skin

The skin is dark green while the inside is a yellowish orange that deepens when cooked. Each squash weighs three to five pounds and is a flattened turban shape with a pale green button on the bottom. In fact, buttercup squash is similar to the kabocha variety. It’s smooth, it’s sweet, and it’s delightful. While they are all great, the squash we love best is buttercup (not to be confused with butternut!). Delicata, butternut, and acorn squash can all be used to make soup. In fact, the word “squash” comes from the Narraganset (Algonquian) word askutasquash, meaning gourd fruit or literally “the things that may be eaten raw.” At Sugarsnap we prefer to eat our squash cooked and now that winter squash season is upon us, it is easier than ever to create a warm, healthy autumn meal. Ancient civilizations in Central and South America were cultivating it as far back as 7,000 years ago. Squash, or Curcurbita maxima, is from the Americas and is probably as old as agriculture itself. Then, we packed all of the flesh into vacuum sealed plastic bags and put them in the freezer.

And on day two, I’d get some coworkers to help scoop seeds and flesh out of the squash. Then, I’d wheel an entire speedrack of squash into our walk in cooler. The first day, I would roast many sheetpans of squash. We ended up with 924 pounds of squash puree which will make several hundred of gallons soup.įirst, I cut the squash in half and roasted it in the oven cut side down until the flesh was really soft.

This photo shows about half of the 2,032 pounds of buttercup squash that we harvested.

The goal was to turn a huge pile of squash into puree–a rich, sweet, golden mash that our chefs use to make our velvety, soul-warming Creamy Buttercup Soup (keep reading for the recipe). For the past six weeks, I’ve been roasting, scooping, packaging and freezing squash. Since early summer, I have been making pickles, tomato jam and herb syrups, blanching kale and much more. My job at Sugarsnap is to help harvest vegetables at our Intervale farm and then process them for storage.