The orange buttercup squash, botanically known as Cucurbita maxima buttercup group is a member of the Cucurbitaceae family. Green buttercup is the most common buttercup variety found on the market today however, there are several different varieties of orange buttercup squash as well such as Greengold and Kindred.

Round and squat with a drum-like shape the skin of the orange buttercup squash is vibrant orange. Many varieties will have faint yellow vertical striping. One variety, the Kindred is known to have dark green striping extending outward from its blossom end. Skin texture of buttercup squash is typically smooth but can be slightly warty. Buttercup squashes are known for their characteristic turban-like caps located on the blossom end. These caps will vary in size depending on type and increase in size as the squash matures. Its flesh is dry and exceptionally smooth with an orange yellow hue. Known for its superior texture and flavor when cooked its taste is sweet and rich, similar to that of sweet potato.

Nutritional Value

Orange buttercup squash is high in dietary fiber as well as vitamin A and vitamin C. It is also rich in beta carotene and contains nearly as much calcium as milk.

Serving Ideas

Orange buttercup squash may be baked, steamed or roasted. Cooked flesh can be pureed and added to soups, curries and risotto or combined with cheese and herbs for fresh pasta or ravioli stuffing. Its smooth, fiber-less texture makes it perfect for use making sauces and spreads. Halved they can be stuffed with a number of sweet or savory fillings and baked. Its sweet squash flavor marries well with apple, pear, lime, leeks, kale, spinach, maple syrup, brown sugar, chili, curry, beef, poultry, chorizo, sausage, butter, Parmigiano-Reggiano and fresh herbs such as sage, thyme, and cilantro.

Geography/History

Buttercup squash was first discovered by Dr. Albert F. Yeager at the North Dakota State University Agricultural Experiment Station in 1925. This chance seedling was originally believed to be a cross between a Quality and Essex squash and produced a Green buttercup squash. After the release of the Green buttercup squash in 1931 much experimentation was done by those working in Agriculture research and development to attempt and create different varieties of this superior flavored squash. One of the first orange buttercup varieties the Greengold was created from an in bread selection of the Green buttercup at the Minnesota Agricultural Experiment Station in 1939.

Seasons/Availability

A rare variety, orange buttercup squash makes only sporadic appearances in the marketplace.