Name: Buttercup squash (Cucurbita maxima) — a small, round, dark green squash with a turban-like cap on the blossom end, and dry, sweet, deep orange flesh with a flavour a little like sweet potato. It is a type of kabocha.
Description
Buttercup squash is a type of Cucurbita maxima, a squash species that was domesticated in South America, and is related to kabocha, hubbard and banana squashes. The buttercup was developed in the 20th century in the United States, from the Japanese kabocha type, and is a popular winter squash in North America.
The flesh is exceptionally dry and sweet, and dense, with a smooth, creamy texture when cooked, which makes it an excellent choice for soups, purees, pies and roasting. The skin is hard and tough, and is usually removed or left uneaten.
Main nutrition value
Buttercup squash is a good source of beta-carotene (vitamin A), vitamin C, potassium and fibre, with a rich orange flesh.
How best to be consumed
Buttercup squash is roasted, steamed or pureed.
- Halve, scoop out the seeds, and roast cut side down until soft, then scoop out the flesh.
- Puree into soups, with ginger, coconut milk or sage.
- Mash with butter and cinnamon, or use in pies, muffins and risotto.
- Roast the seeds with salt and oil.
- Cut with a heavy knife, or microwave briefly first to soften the skin.
Overconsumption could cause…
Buttercup squash is safe and healthy in food amounts.
- Higher carbohydrate and calorie intake than summer squashes, which matters for people managing diabetes or weight.
- Digestive discomfort, such as gas or bloating, from a lot of fibre at once in some people.
- Added sugar and butter in sweet preparations.
- Allergic reactions in rare cases.
Wikipedia — Cucurbita maxima, used for origin, naming and history: https://en.wikipedia.org/wiki/Cucurbita_maxima
Comments
No comments yet.
Log in to leave a comment.