Type what you have

Ingredients

• ✓ buttercup squash
• maple syrup
• butter

Instructions

1. 1 Place squash cut-side up on a microwave-safe serving dish. Spread butter into the hollow of each half; spoon 2 tablespoons maple syrup into each half. Microwave until fork-tender, 10 to 15 minutes.

By Copper

Ingredients

• ✓ buttercup squash
• butter
• brown sugar
• salt
• white pepper
• butter
• apple
• white sugar
• cornflake cereal
• pecan
• brown sugar
• butter

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C).
2. 2 Place the squash pieces in a saucepan and cover with water. Bring to a boil and cook until the squash is tender, about 15 minutes. Drain; then mash the squash with 1/4 cup butter, 1 tablespoon brown sugar, salt, and white pepper.
3. 3 Heat the 1 1/2 tablespoons butter in a large skillet over low heat; stir in sliced apples and sprinkle with the white sugar. Cover and cook over low heat until barely tender, about 5 minutes, stirring occasionally. Spread the apples in a 3-quart casserole. Spoon the mashed squash evenly over the apples.
4. 4 Stir together the cornflakes, pecans, the 1/2 cup brown sugar, and melted butter. Sprinkle the cornflake mixture evenly over the squash.
5. 5 Bake in the preheated oven until heated through, about 15 minutes.

By NELLIE54914

Ingredients

• ✓ buttercup squash
• apple
• brown sugar
• butter
• flour
• salt
• mace
• cranberry

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x11-inch casserole dish.
2. 2 Place squash on a flat work surface. Trim off the hard outer rind with a knife. Cut squash into 1/2-inch slices; arrange slices over the bottom of the prepared dish. Arrange apples on top.
3. 3 Combine brown sugar, butter, flour, salt, and mace together in a bowl. Pour mixture over the apples. Sprinkle cranberries on top.
4. 4 Bake in the preheated oven until top is golden brown and apples are tender, 50 minutes to 1 hour.

By Cheryl H

Ingredients

• ✓ buttercup squash
• red apple
• lemon
• pecan
• brown sugar
• cinnamon
• butter

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Place buttercup squash halves in a baking dish.
2. 2 Place apples in a large bowl; cover with lemon juice. Stir in all but 1 tablespoon pecans, brown sugar, and cinnamon; spoon into buttercup squash halves. Sprinkle remaining 1 tablespoon pecans on top. Dot 1 ½ teaspoons butter over each squash.
3. 3 Bake in the preheated oven until squash is tender, about 45 minutes.

By Volleyballmom

Ingredients

• ✓ buttercup squash
• yellow squash
• sweet potato
• nectarine
• orange bell pepper
• cucumber
• onion
• salt
• cinnamon
• nutmeg
• black pepper
• chicken broth
• plain greek yogurt
• pecorino romano cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place butternut squash face-down in a baking dish; pour water into dish around squash.
3. 3 Bake in the preheated oven until tender, about 45 minutes.
4. 4 While butternut squash bakes, place yellow squash, sweet potato, nectarine, orange bell pepper, cucumber, and onion into a large pot with enough water to cover. Stir in salt, cinnamon, nutmeg, and pepper to vegetable mixture. Bring to a boil. Cover, reduce heat, and simmer for 10 minutes.
5. 5 Remove butternut squash from the oven. Let cool 10 minutes.
6. 6 Scoop out the inner pulp of squash half; add to the simmering soup. Continue to let simmer to meld flavors for at least 15 minutes. Remove from heat; drain liquid.
7. 7 Place cooked vegetables into a food processor and puree until smooth.
8. 8 Transfer puree to a large saucepan over low heat. Stir chicken broth and yogurt into puree until well blended. Cover and let simmer until incorporated, about 15 minutes. Remove from heat; sprinkle with Pecorino Romano cheese. Serve.

By Jon Brumfield

Ingredients

• ✓ buttercup squash
• vegetable broth
• rutabaga
• onion
• potato
• sweet potato
• carrot
• no-salt seasoning blend
• garlic
• curry powder
• black pepper
• nutmeg
• bay leaf

Instructions

1. 1 Pour vegetable broth into a large pot over medium heat. Add buttercup squash, rutabaga, onion, potato, sweet potato, carrot, seasoning blend, garlic, curry powder, pepper, nutmeg, and bay leaf. Simmer until rutabaga and squash are soft, about 1 hour.
2. 2 Puree soup with an immersion blender until smooth.

By Tina Bell

Ingredients

• ✓ buttercup squash
• butter
• onion
• chicken broth
• basil
• marjoram
• black pepper
• cayenne pepper
• cream cheese

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Place squash cut-side down in a baking dish; fill with 1/4 inch of water.
2. 2 Bake squash in the preheated oven until tender, about 45 minutes.
3. 3 Heat butter in a saucepan over medium heat; cook and stir onion until tender, about 10 minutes.
4. 4 Heat chicken broth, basil, marjoram, black pepper, and cayenne in a saucepan over medium heat.
5. 5 Scoop flesh from squash into a blender or food processor; add onion and cream cheese. Blend mixture until smooth, working in batches if needed. Mix squash mixture into broth mixture; cook, stirring frequently, until soup is heated through but not boiling, about 5 minutes.

By leahmarie5

Ingredients

• ✓ buttercup squash
• olive oil
• yellow onion
• salt
• black pepper
• garlic
• sage
• rosemary
• ginger root
• white sugar
• vegetable bouillon
• water

Instructions

1. 1 Heat olive oil in a large pot over medium heat. Add onion, salt, and black pepper; cook until onion soft and translucent, about 5 minutes. Stir in squash, garlic, sage, rosemary, ginger, and sugar until well combined. Dissolve bouillon in hot water in a large glass measuring cup with a pour spout; stir into the pot to combine.
2. 2 Bring soup to a boil. Reduce the heat, cover, and simmer until squash is soft, 15 to 20 minutes. Off heat, purée soup using an immersion blender until smooth.

By Marcia

Ingredients

• ✓ buttercup squash
• sweet potato
• pumpkin
• carrot
• red onion
• olive oil
• sea salt
• allspice
• white pepper
• nutmeg
• cumin
• coriander
• ginger
• black pepper
• chicken stock
• coconut milk

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Wrap sweet potato in aluminum foil; place on an oven-safe dish to catch drips.
2. 2 Bake in the preheated oven until soft, about 45 minutes.
3. 3 While the sweet potato is roasting, place pumpkin, carrots, and onions on a baking pan. Brush with olive oil; sprinkle with salt, allspice, and white pepper.
4. 4 Bake in the preheated oven until soft, 30 to 40 minutes.
5. 5 Peel the sweet potato and squash when cool enough to handle. Transfer to a large saucepan; add carrots, onions, nutmeg, cumin, coriander, ginger, salt, and pepper. Stir in chicken stock and coconut milk. Bring soup to a boil; reduce heat and simmer until fragrant, about 20 minutes. Remove from heat.
6. 6 Puree soup using an immersion blender until smooth.

By Pip