Fall Harvest Baby Food – Buttercup Squash



Buttercup Squash – A Fall Harvest Winter Squash

Buttercup squash is a medium sized squash.  It’s a bit bigger than acorn squash and very much smaller than a Hubbard squash.  It’s similar in size and appearance to the kabocha squash.  The buttercup squash has a very distinct round bottom that is circular.  It looks as though another squash may be trying to grow out from it.  Don’t let the bottom of the buttercup and its odd look deter you fronm giving it a try.

The buttercup is relatively easy to cut and de-seed and it smells a bit like a cucumber.  Some winter squash varieties smell dirty and almost rotten.  When you roast a buttercup, it will become a bit dry in texture and seems more thick than other types.  It will scrape out of the shell in dry bits and pieces.  Again, don’t let this deter you from roasting up some tasty buttercup for your baby and the whole family.


Baked Buttercup Squash Puree

Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour


  • 1 buttercup squash
  • dash of cinnamon
  • 4 pats of butter


  1. Preheat oven to 400 degrees F
  2. Wash buttercup squash thoroughly
  3. Cut squash in quarters then scoop out seeds - save seeds and roast the seeds too!
  4. Place quartered squash face up in a pan with an inch or two of water
  5. Place 1 pat of butter in each quarter, sprinkle lightly with cinnamon if desired
  6. Bake in a 400 degree oven for 40 minutes to 1 hour
  7. Shell will pucker and the quarters will appear golden and feel soft
  8. Scoop squash “meat” out of the shell
  9. Place squash "meat" blender or food processor abdbegin pureeing
  10. Add generous amounts of water as buttercup squash is drier than most other winter squash.
  11. Add water as necessary to achieve desired consistency.

Recipe Notes

Hard-shelled winter squash can take some time to thoroughly bake.  Please be sure to allow up to one hour for the squash to fully bake.